Tuna Casserole
Tuna Casserole
1 pacakge egg noodles
2 cans tuna in water, drained
1 can Cream of Celery Soup
1/3 cup mayonnaise
1 cup milk
8 ounces Velveeta cheese
4 ounce jar of chopped pimientos, drained
2 ribs of celery, diced
1 small onion, diced
1/2 cup sliced almonds
lemon zest
Preheat oven to 350. Boil noodles according to package directions, drain.
In a pot, stir together all ingredients except for the almonds until well combined and the cheese has melted.
Stir in egg noodles until sauce is evenly distributed. Pour into casserole dish and sprinkle top with sliced almonds.
Bake for 30 to 40 minutes until almonds are golden.
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