Tuna Noodle Casserole

15 min
25 min
6 servings

INGREDIENTS:

• Crisco® Original No-Stick Cooking Spray
• 1 tablespoon Crisco® Pure Vegetable Oil
• 1 cup sliced celery
• 1/3 cup chopped onion
• 1/4 cup chopped green pepper
• 1 (6 1/2 oz.) can chunk white tuna packed in water, drained and flaked
• 6 ounces (3 1/2 cups dry) egg noodles, cooked and well drained
• 1/2 cup sour cream
• 1 (2 oz.) jar sliced pimientos (optional), drained
• 1/2 teaspoon salt
• 1 (10 3/4 oz.) can condensed cream of celery soup
• 1/2 cup milk
• 4 (3/4 oz.) slices Cheddar or American cheese, chopped
• 2 tablespoons plain dry bread crumbs

PREPARATION DIRECTIONS:

1. 1.
   HEAT oven to 425ºF. Coat 2-quart baking dish lightly with no-stick cooking spray.


2. 2.
   HEAT oil in large skillet over medium heat. Add celery, onion and green pepper. Cook and stir until tender. Add tuna, cooked noodles, sour cream, pimientos, if desired and salt. Stir to blend. Remove from heat.


3. 3.
   COMBINE soup and milk in small saucepan. Stir over medium heat until warm. Add cheese. Stir until cheese melts. Stir into noodle mixture. Spoon into baking dish. Sprinkle with bread crumbs.


4. 4.
   BAKE 20 to 25 minutes or until hot and bubbly.