Tuna Casserole

• 2 c. uncooked Creamettes
• 1 1/2 c. celery, chopped
• 1/2 c. green pepper, chopped
• 1/4 c. onions, chopped
• 1/4 c. butter or margarine
• 1 can cream of mushroom soup
• 2/3 c. milk
• 2 c. Cheddar cheese, shredded
• 1 (12 1/2 oz.) can Chicken of the Sea tuna, drained and flaked
• 1 (4 oz.) jar pimento, drained and diced
• 1/2 tsp. salt
• 1/4 tsp. nutmeg
• 1/2 c. toasted almonds, slivered or whole

1. Prepare Creamettes according to package directions.
2. Drain. Saute celery, green pepper and onions in butter until tender.
3. Add soup, milk and cheese.
4. Stir until cheese melts.
5. Combine macaroni-cheese mixture, tuna, pimento, salt and nutmeg.
6. Pour into 2 1/2-quart casserole.
7. Top with almonds.
8. Bake at 350u0b0 for 30 minutes or 35 minutes.
9. Makes 6 to 8 servings.

creamettes, celery, green pepper, onions, butter, cream of mushroom soup, milk, cheddar cheese, chicken, pimento, salt, nutmeg, toasted almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=370229 (may not work)