Title: Tuna Noodle Casserole
Categories: Casserole Fish Vegetable
Yield: 6 Servings
| 6 | oz | Egg Noodles; Medium |
| 2 | tb | Butter |
| 1 | cn | Cream Of Mushroom Soup |
| 1 | c | Milk |
| 1/2 | c | Sour Cream |
| 1/2 | ts | Salt |
| 1/2 | c | Onion; Finely Chopped |
| 1/4 | c | Pimiento; Sliced |
| 1/2 | c | Green Bell Pepper;Fine Chop |
| 1 | c | Celery; Chopped |
| 6 1/2 | oz | Tuna; Drained And Flaked * |
| 15 | | Ritz Crackers; ** |
| | | Parsley; For Garnish |
* An additional 3 oz can of Tuna can be added for a meatier casserole. **
Ritz crackers (15 = Half a Stack) should be broken but not crumbled.
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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. Bat 20 to 25 minutes. Granish
with parsley before serving. Makes enough for 6 hungry men.