Tuna Noodle Casserole

Comfort foods, for some reason they stay with you. A recipe originally from the Better Homes and Gardens New Cook Book (published around 1962). I've made some changes of course, and as a result baking this casserole is entirely optional. If I want any leftovers when I make this for family I double the recipe.

12 ounce package egg noodles, cooked
3-4 cans tuna, drained (6oz cans)
1 cup mayonnaise
2 cups sliced celery
2/3 cup chopped onion
1/2 cup chopped green bell pepper
4 tablespoons butter or oil
1/2 cup chopped pimento (one of those small jars of pre-chopped ones works well)
1 teaspoon salt
2 cans condensed cream of celery soup (10.5oz cans)
1 cup milk
8 ounces shredded sharp cheddar (2 cups)
1 cup chow mein noodles (optional, for topping)

Saute celery, onion, and bell pepper in butter until celery is soft and onions are golden. Add soup and milk and heat through, stirring occasionally. Add cheese and heat until melted. Remove from heat and add salt, pimento, tuna, and mayo. Mix well.

In a 4-quart casserole combine cooked noodles and tuna mixture, making sure noodles are completely coated. Top with chow mein noodles if desired. Bake, uncovered, at 425 for 30 minutes.


©2002 Lynn A. Davis