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Tuna Noodle Casserole II (VRP 090)

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Tuna Noodle Casserole Recipe

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Tuna Noodle Casserole 2

Tuna Noodle Casserole (VRP 090)


  • 6 cups water
  • 1 8-ounce package frozen noodles
  • 1 cup chopped celery
  • ¼ cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1 11-ounce can condensed Cheddar cheese soup
  • ¾ cup milk
  • 1 9¼-ounce can tuna, drained and flaked
  • ¼ cup chopped pimiento
  • ¼ cup thinly sliced pitted ripe olives
  • ¼ cup grated Parmesan cheese


  1. In saucepan bring water to boiling; add frozen noodles, stirring till separated.
  2. Boil rapidly till tender, 15 to 20 minutes.
  3. Drain and set aside.
  4. Meanwhile, in saucepan cook celery and onion in butter till tender.
  5. Blend in flour; stir in cheese soup.
  6. Gradually stir in milk.
  7. Cook and stir till thickened and bubbly.
  8. Stir in tuna, pimiento, olives, and cooked noodles.
  9. Turn into a 2-quart casserole; top with Parmesan.
  10. Bake, uncovered, at 375° for 25 minutes.
  11. Makes 6 servings.

Microwave cooking directions:

  1. On range top cook and drain noodles as directed above.
  2. Meanwhile, in a 1½-quart nonmetal casserole cook celery and onion in butter, covered, in a countertop microwave oven till tender, 3½ to 4 minutes, stirring twice.
  3. Blend in flour; stir in soup and milk.
  4. Micro-cook, uncovered, till thickened and bubbly, about 4 minutes, stirring after each minute.
  5. Fold in tuna, pimiento, and cooked noodles.
  6. Micro-cook, uncovered, till heated through, 3 to 4 minutes, stirring after 2 minutes.
  7. Stir; sprinkle with olives and Parmesan.


Makes 6 servings.

Tuna Noodle Casserole

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