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Recipe Category: Casserole
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Ingredients
- 6 ounces egg noodles, cooked
- 1/2 teaspoon thyme
- 1/4 teaspoon salt
- 1 can cream of celery soup
- 1/2 cup milk
- 2 (7 ounce) cans tuna, drained and flaked
- 1 cup coarsely chopped celery
- 1/3 cup chopped green bell pepper
- 1/3 cup sliced water chestnuts
- 1/3 cup whole scallions, chopped
- 1/2 cup mayonnaise
- 3/4 cup grated sharp Cheddar cheese
- 1/4 cup chopped toasted almonds
Method
- Preheat oven to 425 degrees F
- In a 2-quart casserole combine noodles, thyme and salt
- Set aside
- Mix together the soup and milk in a saucepan and heat, stirring constantly, until smooth
- Add tuna, celery, green pepper, water chestnuts, scallions, mayonnaise and all but 2 tablespoons of the cheese
- Heat and stir until cheese is melted
- Add cheese sauce to casserole and mix thoroughly
- Sprinkle top with remaining grated cheese and almonds
- Bake for about 20 minutes until bubbly and lightly browned
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