Tuna Noodle Casserole
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Tuna Noodle Casserole Recipe
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- 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
- In saucepan bring water to boiling; add frozen noodles, stirring till separated.
- Boil rapidly till tender, 15 to 20 minutes.
- Drain and set aside.
- Meanwhile, in saucepan cook celery and onion in butter till tender.
- Blend in flour; stir in cheese soup.
- Gradually stir in milk.
- Cook and stir till thickened and bubbly.
- Stir in tuna, pimiento, olives, and cooked noodles.
- Turn into a 2-quart casserole; top with Parmesan.
- Bake, uncovered, at 375° for 25 minutes.
- Makes 6 servings.
Microwave cooking directions:
- On range top cook and drain noodles as directed above.
- 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.
- Blend in flour; stir in soup and milk.
- Micro-cook, uncovered, till thickened and bubbly, about 4 minutes, stirring after each minute.
- Fold in tuna, pimiento, and cooked noodles.
- Micro-cook, uncovered, till heated through, 3 to 4 minutes, stirring after 2 minutes.
- Stir; sprinkle with olives and Parmesan.
Makes 6 servings.