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    Tuna Noodle Casserole

    Source of Recipe


    Yield: 6 servings

    6 oz egg noodles
    2 Tbsp butter
    1 can Cream of Mushroom soup
    1 cup milk
    1/2 cup sour cream
    1/2 tsp salt
    1/2 cup onion, finely chopped
    1/4 cup pimiento, sliced
    1/2 cup green bell pepper, finely chopped
    1 cup celery, chopped
    6 1/2 oz to 9 oz tuna, drained and flaked
    15 Ritz crackers, broken but not crumbled
    parsley for garnish

    Cook noodles in salted water, drain. Coat with butter. Preheat
    oven to 425 degrees F. In a large saucepan, mix soup, milk, sour
    cream, salt, onion, pimiento, pepper, and celery. Cook over low
    heat, stirring frequently, for 15 minutes. Add tuna. Combine with
    noodles and pour into 2-quart casserole. Sprinkle top with Ritz
    crackers. Bake 20 to 25 minutes. Granish with parsley before serving.




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