50+ Friends Club Cookbook -- Cooking For a Crowd -- Church-Supper Tuna Bake

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Church-Supper Tuna Bake

From the Kitchen of: Bonnie
Source: Better Homes and Gardens Casserole Cook Book

ž	cup	diced green pepper
3	cups	sliced celery
2	med.	onions chopped (1 cup)
ź	cup	butter or margarine
3	cans	condensed cream of mushroom soup (10˝ oz. each)
2	cups	milk
12	oz.	process American cheese, cubed (3 cups)
24	oz.	medium noodles
1˝	cups	mayonnaise or salad dressing
1	can	chopped pimientos (4 oz.)
3	cans	tuna, drained and flaked (9˝ oz. each)
1	cup	toasted slivered almonds

Cook green pepper, celery, and onion in butter for 10 minutes.
In Dutch oven or kettle blend soup and milk together; add onion mixture and heat through.
Add cheese; heat and stir till cheese melts.
Cook noodles in large amount of boiling salted water till just tender; drain.
Combine drained noodles and 2 cups of the soup mixture.
Toss to coat noodles
Turn noodles into 18x12x2˝-inch pan or two 13x9x2-inchmetal baking pans.
Combine remaining soup mixture, mayonnaise, pimiento, and tuna.
Pour over noodles. Mix lightly.
Sprinkle almonds over top.
Bake at 375° for 35 to 40 minutes.
If chilled, allow an additional 15 minutes.
Makes 25 servings (about 1 cup each)