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TUNA CASSEROLE
Yield: 6 to 8 servings.
6 oz egg noodles, cooked and drained
2 cans white tuna, drained and flaked
1 cup celery, coarsely chopped
1/3 cup green pepper, chopped
1 can cream of celery soup
1/2 cup milk
1/3 cup chopped green onions
1/3 cup sliced water chestnuts
1/4 cup mayonnaise
1/2 tsp thyme
1/4 tsp salt
3/4 cup Cheddar cheese
1/4 cup toasted slivered almonds
In a 2-quart casserole, toss noodles, tuna, celery, peppers and
water chestnuts. In a saucepan, combine celery soup and milk; stir
until smooth. Add onions, mayonnaise, thyme, salt and 1/2 cup
cheese. Heat and stir until cheese melts. Add sauce to casserole
and mix gently. Sprinkle top with remaining cheese and slivered
almonds. Bake in 375 degrees oven for 20 to 30 minutes, until bubbly
and lightly browned.
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Tuna 21