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| CHEDDAR TUNA CASSEROLE | |
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1/2 c. chopped onion 2 tsp. butter 1 can cream of celery soup 1/3 c. milk 2 c. (4 oz.) noodles, cooked and drained 1 (6 1/2 oz.) can tuna, drained and flaked 1 (4 oz.) pkg. shredded sharp Cheddar cheese 1/4 c. (10 oz.) grated Parmesan cheese 2 tsp. chopped pimento (optional) Saute onion in butter, add soup and milk, stir in remaining ingredients except 1/2 cup cheddar cheese. Pour into 1 quart casserole. Bake at 350 degrees for 30 minutes, top with remaining Cheddar cheese, continue baking until melted. | |
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recipe reviews #188705
SG (New York) says:
This is the only tuna casserole I make and the best you will ever have, IMO. I got this recipe from my ex's mother years ago. It was her family's favorite recipe she made and I fell in love with it too (I actually didn't grow up eating tuna casserole). I double this recipe and put in a casserole dish. She would double her onions (I don't). PIMIENTOS SHOULD NOT BE OPTIONAL! Use them! They make the flavor of the dish & add a nice pop of color. I would never make this recipe without them and always keep a couple small jars on hand. I occasionally top with crushed potato chips if I have them around and want to use them but it doesn't need it.
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