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Prep Time: 5 minutes
Cook Time: 50 minutes
Ingredients:
- 1 pkg (12 oz) medium egg noodles, cooked, drained
- 2 cans tuna, drained (6 1/2 to 7 oz each)
- 1/2 cup minced onion
- 1 1/2 cups diced celery
- 1 cup mayonnaise
- 1/4 cup diced pimiento
- 3/4 teaspoon salt
- 1 can (10 3/4 ounces) cream of shrimp soup or cream of mushroom soup
- 1 can (10 3/4 ounces) condensed cream of celery soup
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
Preparation:
Combine noodles with tuna, onion, celery, mayonnaise, pimiento, and salt.
Mix soup and milk together in a 2-quart saucepan over medium low heat, stirring and cooking
until heated through. Add cheese; stir until sauce is smooth and cheese is
melted. Pour sauce over noodle mixture and stir gently to combine. Pour into two greased
2-quart casseroles; bake at 375°. for about 45 minutes.
Serves 8 to 10.
Serves 8 to 10.
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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