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Tuna Noodle Casserole

Source of Recipe

by Millie, from BH&G “New” Casserole Book - Mealtime Favorites


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9082.8

List of Ingredients

4 oz med noodles (about 3C)
1 med onion finely chopped (1/2 C)
½ C celery finely chopped (about 2 stalks)
2 T margarine or butter
1 10¾ oz can condensed cream of mushroom soup
¾ C milk
1 9¼ oz can tuna, drained n flaked (I use two 6oz cans)
1 C frozen peas or peas n carrots or one 8 oz can peas or peas n carrots, drained
¼ C chopped pimiento (optional)
¼ C grated Parmesan cheese


Recipe

Cook noodles according to pkg direction. Drain n set aside.

In med saucepan cook onion n celery in margarine or butter till tender. Stir in soup n milk (I mix soup n milk together before addin into the butter n veggies) Gently stir in tuna, peas n pimiento. Toss tuna mixture with noodles. Turn into a 2 qt casserole. Sprinkle with cheese (sometimes I throw some bread crumbs over too).

Bake uncovered, in a 375° oven for 30 to 35 min’s or till heated through.

Makes 6 servings.

VARATIONS:
TUNA~SPINACH NOODLE CASSEROLE: (This is one of my faves)
Prepare as above, except sub spinach noodles for medium noodles, on 10 ¾ oz can condensed cream of celery soup for mushroom soup, n sliced pitted ripe olives for pimiento. Sprinkle w/snipped parsley before serving.

TUNA~SPAGHETTI CASSEROLE:
Prepare as above, except sub 4 oz broken spaghetti for the noodles n on 10 ¾ oz can condensed tomato soup for the mush soup. Omit peas. Add one 4 oz can sliced mushrooms, drained n ½ tsp dried oregano, crushed, with the tuna.

TUNA n RICE CASSEROLE
Prepare as above, except sub 2 C cooked rice for the noodles. Sub on 11 oz can condensed cheddar cheese soup for the cream of mush soup n 1 ½ C cooked broccoli flowerets for the peas.