3/4 cup diced green bell pepper 3 cups sliced celery 2 medium onions chopped 1/4 cup butter or margarine 3 cans condensed cream of mushroom soup (10 1/2 oz. each) 2 cups milk 12 ounces processed American cheese, cubed 24 ounces medium noodles 1 1/2 cup mayonnaise or salad dressing 1 can chopped pimientos (4 oz. size) 3 cans tuna, drained and flaked (9 1/2 oz. each) 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 18x12x2 1/2-inch pan or two 13x9x2-inchmetal baking pans. Combine remaining soup mixture, mayonnaise, pimiento, and tuna. Pour over noodles. Mix lightly. Sprinkle almonds over top.
Bake at 375° for 35 to 40 minutes. If chilled, allow an additional 15 minutes.
Nutritional data has not been calculated yet.
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This is a keeper, one of the best. The mayo enhances the flavor (without making it too rich) and keeps the casserole from getting dried out after beung refrigerated. The celery and almonds add nice crunch, and there are no boring mushy canned peas.