This is a delicious, easy-to-do cassarole for chilly-weather dinners.
6 oz. uncooked noodles (or elbow macaroni). I prefer Kluski noodles.
1 - can (10 oz.) condensed cream of mushroom soup
1 - cup milk
1 - #12 can chunk-style tuna in water (small can) - drained
3 oz. shredded chedder cheese(mild or sharp) - can use colby or taco cheese if
desired
1 - medium red onion - chopped
1 - small green pepper - chopped
1 - tablespoon pimento (optional)
1/4 - teaspoon black pepper
Cook noodles or macaroni according to directions. Set aside.
Combine soup, milk, chopped onions, pimento, green pepper and black pepper.
Place over medium heat.
Add cheese and stir occasionally until cheese is melted.
Mix noodles or macaroni and tuna in 2-quart cassarole.
Blend in cheese sauce.
Bake uncovered in moderate (325 degree) oven about 20 minutes.
Serves 6.
Serve with warm rolls and cranberry sauce.
Options: You can use 2 cans of tuna, drained, or 2 cans of turkey, drained.
Other ingredients remain the same.
