Tuna Noodle Casserole


8 oz. medium egg noodles
2 cups shredded sharp
1 cup chopped celery (2 stalks)
1/2 cup chopped onion (1/2 onion)
1/2 cup mayonnaise
1 can cream of celery soup
1 cup milk
3 small cans tuna, drained
1/2 tsp. salt
1 small can sliced mushrooms
1/8 cup slivered almonds
1 jar (2 oz.) diced pimentos

Cook noodles and drain.  Combine all other ingredients except almonds and 1 cup cheese.  Add noodles and mix well.  Spoon mixture into 2-quart casserole.  Sprinkle almonds and 1 cup cheese on top.  Bake uncovered at 350 degrees for 45 minutes.  Makes 6 servings.

Joan Clayton

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