Pauls Tuna Noodlie Casserole
3 cups uncooked egg noodles
1 cup chopped, celery
1/3 cup chopped onion
¼ cup chopped green pepper
1 Tablespoon veggie oil
1 can (10 ¾ ounces) condensed cream of mushroom soup, undiluted
1 cup (4 ounces) shredded cheddar cheese
1 cup milk
1 can (12 ounces) tuna, drained and flaked
½ cup mayo
1 jar (2 ounces) diced pimento drained (I dont use this)
½ teaspoon salt
topping:
2 tablespoons melted butter
1/2 cups crumbs
1/2 teaspoon paprika
salt pepper
Cook noodles to directions. Mean while in skillet sauté, celery, onion, green pepper in oil until tender. Set aside. In sauce pan, combine soup, cheese and milk, cook and stir over low heat until cheese is melted.
Drain noodles place in large bowl, add celery and mix soup, tuna and mayo then add the pimento’s adding the salt. Pour into greased 8” square pan. top with topping Bake uncovered 350 for 25 – 30 minutes until heated through.
Makes 4-6 servings
Can use reduced fat or fat free mayo…not recommended by mom tho!
3 cups uncooked egg noodles
1 cup chopped, celery
1/3 cup chopped onion
¼ cup chopped green pepper
1 Tablespoon veggie oil
1 can (10 ¾ ounces) condensed cream of mushroom soup, undiluted
1 cup (4 ounces) shredded cheddar cheese
1 cup milk
1 can (12 ounces) tuna, drained and flaked
½ cup mayo
1 jar (2 ounces) diced pimento drained (I dont use this)
½ teaspoon salt
topping:
2 tablespoons melted butter
1/2 cups crumbs
1/2 teaspoon paprika
salt pepper
Cook noodles to directions. Mean while in skillet sauté, celery, onion, green pepper in oil until tender. Set aside. In sauce pan, combine soup, cheese and milk, cook and stir over low heat until cheese is melted.
Drain noodles place in large bowl, add celery and mix soup, tuna and mayo then add the pimento’s adding the salt. Pour into greased 8” square pan. top with topping Bake uncovered 350 for 25 – 30 minutes until heated through.
Makes 4-6 servings
Can use reduced fat or fat free mayo…not recommended by mom tho!
