| TUNA NOODLE CASSEROLE |
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Serves 61 tablespoon CRISCO Oil plus additional for oiling baking dish 1 cup sliced celery 1/3 cup chopped onion 1/4 cup chopped green bell pepper 1 can (6-1/2 ounces) chunk white tuna packed in water, drained and flaked 6 ounces (3-1/2 cups dry) egg noodles, cooked and well drained 1/2 cup sour cream 1 jar (2 ounces) sliced pimientos, drained (optional) 1/2 teaspoon salt 1 can (10-3/4 ounces) condensed cream of celery soup 1/2 cup milk 4 slices (3/4 ounce each) Cheddar or American cheese, chopped 2 tablespoons plain dry bread crumbs Heat oven to 425ºF. Oil 2-quart baking dish lightly. Heat one tablespoon oil in large skillet on medium heat. Add celery, onion and green pepper. Cook and stir until tender. Add tuna, noodles, sour cream, pimentos and salt. Stir to blend. Remove from heat. Combine soup and milk in small saucepan. Stir on medium heat until warmed. Add cheese. Stir until cheese melts. Stir into noodle mixture. Spoon into baking dish. Sprinkle with bread crumbs. Bake at 425ºF for 20 to 25 minutes or until hot and bubbly. Do not overbake. |
