Church-Supper Tuna Bake |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 25 (1 cup) servings | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3/4 cup diced green pepper | 3 cups sliced celery | 2 medium onions, chopped (1 cup) |
| 4 tablespoons butter or margarine | 3 cans condensed cream of mushroom soup | 2 cups milk |
| 3 cups (12 ounces) cubed process American cheese | 24 ounces medium noodles | 1-1/2 cups mayonnasie or salad dressing |
| 1 4-ounce can chopped pimiento, drained | 3 9-1/2-ounce cans tuna, drained and flaked | 1 cup toasted slivered almonds |
| 1 | Cook green pepper, celery, and onion in butter till tender. 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. |
| 2 | Turn noodles into 18x12x2-1/2 inch pan or two 13x9x2-inch metal baking pans. Combine remaining soup mixture, mayonnaise, pimiento, and tuna. Pour over noodles. Mix lightly. Sprinkle almonds over top. Bake in 375 F oven for 35 to 40 minutes (or assemble early and refrigerate; bake 50 to 55 minutes). |