Tuna Noodle Casserole with Pimentos

Name: Tuna Noodle Casserole with Pimentos
Yield: 4 serving(s)
Ingredients: 3 cups medium noodles or 1 cup elbow macaroni; 1 cup celery, chopped; 1/2 cup onion, chopped; 2 tablespoons butter or 2 tablespoons margarine; 1 (11 ounce) can condensed cheddar cheese soup or 1 (10 3/4 ounce) can condensed cream of mushroom soup; 3/4 cup milk; 1 (9 1/4 ounce) can tuna, drained and broken into chunks; 1/4 cup pimiento, chopped; 2 tablespoons parmesan cheese, grated

(19)

Recipe by Dancer

People talking

Join In Now Join the conversation!

READY IN:

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

3

cups medium noodles or 1 cup elbow macaroni
1

cup celery, chopped
¹⁄₂

cup onion, chopped
2

tablespoons butter or 2 tablespoons margarine
1

(11 ounce) can condensed cheddar cheese soup or (10 3/4 ounce) can condensed cream of mushroom soup
³⁄₄

cup milk
1

(9 1/4 ounce) can tuna, drained and broken into chunks
¹⁄₄

cup pimiento, chopped
2

tablespoons parmesan cheese, grated

DIRECTIONS

Cook noodles or macaroni according to pkg directions and set aside.
Meanwhile, in a saucepan cook celery and onion in butter or margarine till softened. Stir in soup and milk.
Gently stir in tuna, pimiento and the cooked noodles or macaroni.
Sprinkle with Parmesan cheese and bake at 375 degrees for 25 to 30 minutes or until heated through.
Extra-Creamy Tuna Noodle Casserole: Prepare as above, but substitute 8 oz carton of sour cream or plain yogurt for the milk.
Stir 1 to 2 tbsp of milk into mixture if needed to obtain desired consistency.
Vegetable Tuna Noodle Casserole: Prepare as above and stir in 1 cup cooked vegetables with tuna.

Submit a Recipe Correction