Ingredients
Units
Scale
- 6 ounces bite-sized pasta (about 3 cups)
- 1 tablespoon butter
- 1 cup sliced celery
- 1/2 white or yellow onion chopped
- 1/2 green bell pepper chopped
- 10 1/2 ounces can condensed cream of celery soup
- 1/2 cup milk
- 10 ounces canned solid white tuna drained
- 1/2 cups mayonnaise
- 4 ounces jarred chopped pimento drained
- 1/2 teaspoon salt
- 1 cup cheddar cheese shredded
- black pepper to taste
- 1/3 cup slivered almonds
Instructions
- Preheat oven to 425 degrees F. Spray a 2-quart casserole dish with cooking spray or grease with shortening.
- Cook noodles using package directions, drain.
- Melt butter in a deep skillet or dutch over over medium-high heat. Add celery, onion, and bell pepper. Saute for 5-10 minutes to your desired level of tenderness.
- In the same pot, add the soup and milk. Stir and heat through. Stir in tuna, mayonnaise, celery, onion, green pepper, pimento, and salt. Stir and cook until steaming hot.
- Turn off heat. Stir in cheese until melted. Stir cooked noodles into the tuna mixture.
- Pour noodle mixture into prepared casserole dish. Top with slivered almonds. Bake uncovered at 425 degrees for 20 minutes. Serve warm.
- Prep Time: 20
- Cook Time: 20