Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 oz Egg noodles -- cooked al dente,
- drained
1/2 ts Thyme
1/4 ts Salt
10 1/2 oz Can cream of celery soup
1/2 c Milk
14 oz Solid white tuna (2 cans) --
- drained and flaked
1 c Celery -- coarsely chopped
1/3 c Green pepper -- coarsely chopped
1/3 c Water chestnuts -- sliced
1/3 c Scallions with some
- green tops -- chopped
1/2 c Mayonnaise
3/4 c Sharp Cheddar cheese -- grated
1/4 c Almonds -- toasted, chopped
Preheat oven to 425 F. In a 2 qt casserole dish, 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 tb cheese. Heat and stir until the 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.
