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Church-Supper Tuna Bake




Source of Recipe


Razzledazzle Recipes


Recipe Link: http://www.razzledazzlerecipes.com/quantity

List of Ingredients




¾ cup diced green pepper
3 cups sliced celery
2 med. onions chopped (1 cup)
¼ cup butter or margarine
3 cans condensed cream of mushroom soup (10½ oz. each)
2 cups milk
12 oz. process American cheese, cubed (3 cups)
24 oz. medium noodles
1½ cups mayonnaise or salad dressing
1 can chopped pimientos (4 oz.)
3 cans tuna, drained and flaked (9½ oz. each)
1 cup toasted slivered almonds


Recipe



Cook green pepper, celery, and onion in butter for 10 minutes.
In Dutch oven or kettle blend soup and milk together; add onion mixture and heat through.
Add cheese; heat and stir till cheese melts.
Cook noodles in large amount of boiling salted water till just tender; drain.
Combine drained noodles and 2 cups of the soup mixture.
Toss to coat noodles
Turn noodles into 18x12x2½-inch pan or two 13x9x2-inchmetal baking pans.
Combine remaining soup mixture, mayonnaise, pimiento, and tuna.
Pour over noodles. Mix lightly.
Sprinkle almonds over top.
Bake at 375° for 35 to 40 minutes.
If chilled, allow an additional 15 minutes.
Makes 25 servings (about 1 cup each)