VEGETABLE TUNA NOODLE CASSEROLE

Vegetable Tuna Noodle Casserole image

"Our sons really like this quick casserole because it tastes special," says Florence Munger of Malone, New York. The creamy main dish is easy to assemble with pantry items such as canned tuna, egg noodles, cream soup and pimientos.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4-6 servings.

Number Of Ingredients 12

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Ingredients

3 cups uncooked egg noodles
1 cup chopped celery
1/3 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup shredded cheddar cheese
1 cup whole milk
1 can (12 ounces) tuna, drained and flaked
1/2 cup mayonnaise
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon salt

Steps:

Cook noodles according to package directions. Meanwhile, in a skillet, saute the celery, onion and green pepper in oil until tender; set aside. In a saucepan, combine the soup, cheese and milk. Cook and stir over low heat until cheese is melted. , Drain noodles; place in a large bowl. Add the celery mixture, soup mixture, tuna, mayonnaise, pimientos and salt. Pour into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 435 calories, Fat 27g fat (8g saturated fat), Cholesterol 69mg cholesterol, Sodium 1001mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.