Prep Time 15 min
Cook Time 25 Min
Servings 6
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 tbsp. 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
  • 6 oz. (3 1/2 cups dry) egg noodles
  • 1/2 cup sour cream
  • 1 (2 oz.) jar sliced pimientos
  • 1/2 tsp. 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
  • 2 tbsps. plain dry bread crumbs

Directions

  • Step 1

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

  • Step 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.

  • Step 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.

  • Step 4

    BAKE 20 to 25 minutes or until hot and bubbly.

Serving size
(1/6 of recipe)

  • Calories 250
  • Calories from Fat130g
  • Total Fat 15g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 45mg
  • Sodium 800mg
  • Potassium 0mg
  • Total Carbohydrates 16g
  • Dietary Fiber 2g
  • Sugars 3g
  • Protein 14g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet