(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. |
