This is a recipe that I got from my friend Sarah. I wanted to use up the tuna and egg noodles in my pantry during the 31 Days of Living Well and Spending Zero Challenge I did this year. I knew she had a good recipe and so I begged to borrow it. 🙂
I had to adapt based on that was in my pantry and I’ll share those details here. 🙂
Ingredients
6 oz (I used more like 8oz.) noodles. (I used egg noodles I had on hand)
1 large can (or two small cans) of tuna – drained
1 large can (or two small cans) of tuna – drained
1/2 cup mayonaise
1/2 cup diced celery
1/3 cup onion
1/4 cup diced green pepper (I bet you could sub out these veggies for others you have or like)
1/ cup chopped pimento (I omitted since we don’t like them and didn’t have on hand)
1 tsp. salt
1/ cup chopped pimento (I omitted since we don’t like them and didn’t have on hand)
1 tsp. salt
1 can cream of celery soup (I used cream of mushroom since that’s what I had)
1/2 cup milk
1/2 cup milk
1 cup grated sharp cheddar cheese (plus a bit extra to top it with)
1/2 cup slivered/blanched almonds (toasted – optional) (we didn’t have any nuts so I omitted)
1/2 cup slivered/blanched almonds (toasted – optional) (we didn’t have any nuts so I omitted)
Instructions
1. Preheat oven to 425° – I did not do this since I was refrigerating/freezing but you know this is the temp to cook at when thawed.
2. In salted boiling water, cook noodles al dente (tender but firm – not soggy.)
3. Combine noodles, drained tuna, mayonnaise, vegetables, and salt in large mixing bowl.
3. Combine noodles, drained tuna, mayonnaise, vegetables, and salt in large mixing bowl.
4. Blend soup and milk in large measuring cup using a whisk and heat in microwave until hot. Add cheese and stir until melted (heat again if necessary).
5. Pour sauce into noodle mixture and stir. Turn into 1 1/2 quart (I used 9×9 square) dish that is lightly greased. Top with almonds and a handful of grated cheese.
6. Bake at 425° for 20 minutes (until lightly browned with bubbling edges). Serves six.
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