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Vegetable Tuna Noodle Casserole

Total Time

Prep: 35 min. Bake: 25 min.

Makes

4-6 servings

"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.

Ingredients

  • 3 cups uncooked egg noodles
  • 1 cup chopped celery
  • 1/3 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 tablespoon canola oil
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup shredded cheddar cheese
  • 1 cup whole milk
  • 1 can (12 ounces) tuna, drained and flaked
  • 1/2 cup mayonnaise
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/2 teaspoon salt

Directions

  1. 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.
  2. 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° for 25-30 minutes or until heated through.

Nutrition Facts

1 cup: 435 calories, 27g fat (8g saturated fat), 69mg cholesterol, 1001mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 24g protein.

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