Tuna-Noodle Casserole

• 4 oz. medium noodles (3 c.) or 1 (8 oz.) pkg. frozen noodles
• 1 c. chopped celery
• 1/4 c. chopped onion
• 2 Tbsp. butter or margarine
• 2 Tbsp. all-purpose flour
• 11 oz. can condensed Cheddar cheese soup or 1 (10 3/4 oz.) can condensed cream of mushroom soup
• 3/4 c. milk
• 9 1/4 oz. can tuna, drained and flaked
• 1/4 c. chopped pimento
• 1/4 c. grated Parmesan cheese

1. Cook noodles according to package directions; drain and set aside in a saucepan.
2. Cook celery and onions in butter or margarine until tender, but not brown.
3. Add flour.
4. Stir in condensed soup.
5. Gradually stir in milk.
6. Cook and stir until mixture is thick and bubbly.
7. Add tuna, pimento and cooked noodles and carefully stir.
8. Turn noodle mixture into a 1 1/2-quart casserole.
9. Sprinkle the Parmesan cheese over top of mixture. Bake, uncovered, in 375u0b0 oven for 20 to 25 minutes.
10. Garnish with sprigs of parsley, if desired.
11. Makes 6 servings.

noodles, celery, onion, butter, flour, cheddar cheese soup, milk, tuna, pimento, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=305765 (may not work)