Tuna Noodle Casserole

By corvettemary

Ingredients

• 6 oz.(3 cups) elbow noodles
• 2 6-7 oz. cans of tuna (drained)
• 1/2 C. mayonnaise
• 1 C. sliced celery
• 1/2 C. chopped onion
• 1/3 C. chopped green bell pepper
• 1 small jar of pimientos
• 1 small can sliced mushrooms
• 1 t. salt & 1 t. pepper
• 1 10-1/2 oz.can cream of celery or cream of mushroom soup
• 1/2 C. milk
• 4-5 oz. (1 cup) sharp shredded cheddar cheese or Velveeta

Preparation

Step 1

Cook noodles as directed on box. Drain & rinse with cool water. Combine noodles, tuna, mayo, celery, onion, green pepper, pimientos, mushrooms, salt & pepper. Blend soup with milk in saucepan and heat through. Add cheese and stir until the cheese melts. Add to noodle mixture and combine thoroughly. Turn into 2-1/2 quart casserole dish.
Top with slivered almonds or crushed potato chips. Bake uncovered at 425 degrees for 20 minutes.