Tuna Noodle Casserole


6 oz egg noodles
2 Tbsp butter
1 can Cream of Mushroom soup
1 cup milk
1/2 cup sour cream
1/2 tsp salt
1/2 cup onion, finely chopped
1/4 cup pimiento, sliced
1/2 cup green bell pepper, finely chopped
1 cup celery, chopped
6 1/2 oz to 9 oz tuna, drained and flaked
15 Ritz crackers, broken but not crumbled
parsley for garnish


Cook noodles in salted water, drain. Coat with butter. Preheat oven to 425 degrees F. In a large saucepan, mix soup, milk, sour cream, salt, onion, pimiento, pepper, and celery. Cook over low heat, stirring frequently, for 15 minutes. Add tuna. Combine with noodles and pour into 2-quart casserole. Sprinkle top with Ritz crackers. Bake 20 to 25 minutes. Garnish with parsley before serving.

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