Pauls Tuna Noodle Casserole
From recipediva 16 years agoIngredients
- Pauls tuna Noodlie Casserole shopping list
- 3 cups uncooked egg noodles shopping list
- 1 cup chopped, celery shopping list
- 1/3 cup chopped onion shopping list
- ¼ cup chopped green pepper shopping list
- 1 Tablespoon veggie oil shopping list
- 1 can (10 ¾ ounces) condensed cream of mushroom soup, undiluted shopping list
- 1 cup (4 ounces) shredded cheddar cheese shopping list
- 1 cup milk shopping list
- 1 can (12 ounces) tuna, drained and flaked shopping list
- ½ cup mayo shopping list
- 1 jar (2 ounces) diced pimento drained (I dont use this) shopping list
- ½ teaspoon salt shopping list
- topping: shopping list
- 2 tablespoons melted butter shopping list
- 1/2 cups crumbs shopping list
- 1/2 teaspoon paprika shopping list
- salt pepper shopping list
How to make it
- 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!
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