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Tuna Noodle Casserole

2012-01-17
Tuna-Noodle-Casserole
  • Yield : 6 Rolls
  • Servings : 6
  • Prep Time : 25m
  • Cook Time : 35m
  • Ready In : 50m

Ingredients

  • 6 ounces egg noodles, cooked until al dente and drained
  • 1/2 teaspoon thyme
  • 1/4 teaspoon table salt
  • 1 10 1/2-ounce can of cream of celery soup
  • 1/2 cup milk
  • 2 7-ounce cans tuna, drained and flaked
  • 1 cup diced celery
  • 1/3 cup diced red bell pepper
  • 1/3 cup chopped scallions with some green tops
  • 1/2 cup mayonnaise
  • 3/4 cup grated sharp cheddar cheese
  • Freshly ground black pepper.
  • Pinch cayenne pepper
  • 1/4 cup chopped toasted almonds
  • Chopped parsley for garnish

Method

Step 1

Preheat oven to 425°.

Step 2

Lightly butter a 2-quart casserole and combine the cooked noodles with the salt and minced thyme. Set aside.

Step 3

In a medium saucepan, mix together the milk and canned soup over medium heat until smooth, stirring constantly. Gently fold in the tuna, celery, red bell pepper, scallions, mayonnaise and all but 2 tablespoons of the grated cheddar. Stir until the cheese is melted.

Step 4

Step 5

 

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Nutritional Info

This information is per serving.

  • Fibre

    500mg
  • Fat

    50g
  • Protein

    60g
  • Sodium

    100g

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