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Church Supper Tuna Bake




Source of Recipe


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List of Ingredients




3/4 c. diced green pepper
3 c. sliced celery
2 med. onions, chopped (1 c.)
1/4 c. butter or margarine
3 (10 1/2 oz.) cans cr. of mushroom soup
2 c. milk
12 oz. process American cheese, cubed (3 c.)
24 oz. med. noodles
1 1/2 c. mayonnaise or salad dressing
1 (4 oz.) can chopped pimiento
3 (9 1/2 oz.) cans tuna, drained and flaked
1 c. toasted slivered almonds

Recipe



Cook green pepper, celery, and onion in butter for 10 min. 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 lg.
amount of boiling salted water till just tender; drain. Combine drained
noodles and 2 c. of the soup mixture. Toss to coat noodles. Put noodles
into a 18x12x2 1/2" pan or two 13x9x2" metal 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 min.
If chilled, allow an additional 15 min. Makes 25 (1 c.) servings.