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Wenona Flood's Recipes
Church Supper Bake


(Serves 25, one cup each)

3/4 cup diced green peppers
3 cups sliced celery
2 medium onions (1 cup) chopped
2 cups milk
4 Tablespoon margarine
3 cans cream of mushroom soup
12 oz. cubed American cheese
24 oz. medium noodles
1 1/2 cups mayonnaise or salad dressing
1, 4 oz. can chopped pimientos, drained
3,  9 1/2 oz. cans tuna, drained, flaked
1 cup sliced almonds

Cook green peppers, celery and onion in margarine until tender. In Dutch oven or kettle blend soup and milk together, add onion mixture and heat through. Add cheese, heat and stir until cheese is melted. Cook noodles in large amount of boiling salted water, just until tender; drain. Combine noodles and 2 cups of soup mixture. Toss to coat noodles thoroughly.

Turn noodles into 18x12x 2 1/2"  pan.  Combine remaining soup mixture, mayonnaise, pimiento and tuna. Pour over noodles and mix lightly. Sprinkle almonds over top. Bake 375 degrees 35 to 40 minutes or assemble early and refrigerate. This you would bake 50 to 55 minutes.


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