| Tuna Almond Casserole
6 ounces of noodles
2 cans (6 1/2 oz.) tuna, drained
1/2 cup of salad dressing
1 cup of sliced celery
1/3 cup of chopped onion
1/4 cup of diced green pepper
4 ounces of sharp cheese
1/4 cup of chopped canned pimento
1/2 teaspoon of salt
One 10 1/2 ounce can of condensed cream of chicken soup
1/2 cup of milk
1/2 cup of sliced almonds
4 ounces of sharp cheese |
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Cook noodles in salted water; drain. Combine noodles, tuna, salad dressing, celery, onion, green pepper, pimentos and salt. Blend soup and milk; heat through. Add cheese, heat and stir until cheese melts. Add to noodle mixture. Turn into 2 quart casserole. Top with almonds. Bake uncovered in hot oven (425ºF. ) for about 20 minutes. Serves 6.
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