Ingredients
- 7 cans tuna (solid white)
- 1/2 cup milk
- 1/2 cup mayonnaise
- 1 cup up coarsely celery (chopped)
- 3/4 cup sharp cheddar cheese (grated)
- 3/8 cup water chestnuts (sliced)
- 3/8 cup coarsely green -pepper (chopped)
- 6 ounces egg noodles al dente (cooked)
- 1/4 cup almonds (chopped toasted)
- 1/2 ounce cream of celery soup
- 1/2 teaspoon thyme
- 1/4 teaspoon salt
Serves 6 Preheat oven to 425 degrees. Inn a 2-quart casserole combine noodles, thyme and salt. Set aside. Mix together the soup and milk in a saucepan and heat, stirring constantly until smooth. Add tuna, celery, green pepper, water chestnuts, scallions, mayonnaise and all but 2 Tablespoons of the cheese. Heat and stir until the cheese is melted. Add cheese sauce to casserole and mix thoroughly. Sprinkle top with remaining grated cheese and almonds. Bake for about 20 minutes until bubbly and lightly browned.