Church-Supper Tuna Bake for 25
ready in: 1-2 hrs
recipe id: 34474
cook method: stovetop, oven
3/4 cup diced green bell pepper
3 cups sliced celery
2 medium onions chopped
1/4 cup butter or margarine
3 cans (10.5 ounce size) condensed cream of mushroom soup
2 cups milk
12 ounces processed American cheese product, cubed
24 ounces medium noodles
1 1/2 cup mayonnaise or salad dressing
1 can (4 ounce size) chopped pimientos
3 cans (9.5 ounce size) tuna, drained and flaked
1 cup toasted slivered almonds
Cook green pepper, celery, and onion in butter for 10 minutes.
In Dutch oven or kettle blend soup and milk together; add onion mixture and heat through. Add cheese; heat and stir till cheese melts.
Cook noodles in large amount of boiling salted water till just tender; drain. Combine drained noodles and 2 cups of the soup mixture. Toss to coat noodles.
Turn noodles into 18 x 12 x 2 1/2-inch pan or two 13 x 9 x 2-inch metal baking pans. Combine remaining soup mixture, mayonnaise, pimiento, and tuna. Pour over noodles. Mix lightly. Sprinkle almonds over top.
Bake at 375 degrees F for 35 to 40 minutes. If chilled, allow an additional 15 minutes.
nutritionNutritional data has not been calculated yet.
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