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Categories:
egg noodles celery onion green pepper canola oil condensed cream Cheddar cheese milk tuna mayonnaise pimientos salt
Viewed: 47 - Published at: 9 years agoIngredients
- 3 cups uncooked egg noodles
- 1 cup chopped celery
- 1/3 cup chopped onion
- 1/4 cup chopped green pepper
- 1 tablespoon canola oil
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup shredded cheddar cheese
- 1 cup whole milk
- 1 can (12 ounces) tuna, drained and flaked
- 1/2 cup mayonnaise
- 1 jar (2 ounces) diced pimientos, drained
- 1/2 teaspoon salt
Method
- Cook noodles according to package directions. Meanwhile, in a skillet, saute the celery, onion and green pepper in oil until tender; set aside. In a saucepan, combine the soup, cheese and milk. Cook and stir over low heat until cheese is melted.
- Drain noodles; place in a large bowl. Add the celery mixture, soup mixture, tuna, mayonnaise, pimientos and salt. Pour into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
