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Tuna Noodle Casserole

By: Florence Munger

"'Our sons really like this quick casserole because it tastes special,' says Florence Munger of Malone, New York. The creamy main dish is easy to assemble with pantry items such as canned tuna, egg noodles, cream soup and pimientos."

Rate/Review | Read Reviews (119)

Prep Time:
35 Min

Cook Time:
25 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

3 cups uncooked egg noodles
1 cup chopped celery
1/3 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 cup shredded Cheddar cheese
1 cup milk
1 (12 ounce) can tuna, drained and flaked
1/2 cup mayonnaise*
1 (2 ounce) jar diced pimientos, drained
1/2 teaspoon salt

Directions

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 degrees F for 25-30 minutes or until heated through.