Title: Tuna Crunch Casserole
Categories: Casserole Main
Yield: 6 Servings
| 1/4 | c | Sliced almonds |
| 1 | sm | Onion, chopped |
| 1 | | Celery rib, chopped |
| 2 | tb | Butter or margarine |
| 2 | c | Shredded cabbage |
| 6 1/8 | oz | Can tuna, drained |
| 10 3/4 | oz | Can condensed cream of mushroom soup, undiluted |
| 3 | oz | Can chow mein noodles, divided |
In a skillet, saute the almonds, onion and celery in butter. Meanwhile,
combine cabbage, tuna, soup and half of the chow mein noodles in a bowl.
Stir in almond mixture. Spoon until an ungreased 11"x7"x2" baking dish.
Sprinkle with remaining noodles. Bake at 350øF for 20 minutes or until
bubbly.