Tuna-Noodle Casserole

• 6 oz. (3 c.) wide egg noodles
• 1/2 c. mayonnaise
• 1 c. sliced celery (optional)
• 1 can cream of mushroom soup
• 4 oz. sharp low-fat cheese, shredded
• 1 (6 1/2 to 7 oz.) can tuna
• 1/3 c. chopped onion
• 1/2 c. chopped green pepper
• 1/2 c. milk
• 1/2 c. slivered almonds (optional)

1. Cook noodles; drain and combine with drained tuna (Bumble Bee fancy albacore in water).
2. Add mayonnaise, onion, green pepper and, if desired, celery.
3. Blend soup and milk, heating through. Chicken soup can be used instead of mushroom.
4. Add cheese.
5. If preferred, Mozzarella in the same amount can be used.
6. Heat and stir until cheese melts.
7. Add to noodle mixture and turn into 2-quart casserole.
8. Top with almonds, if desired.
9. Bake, uncovered, at 450u0b0 for 20 minutes.
10. Put under broiler to make crispy, if desired.

egg noodles, mayonnaise, celery, cream of mushroom soup, cheese, tuna, onion, green pepper, milk, slivered almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=289503 (may not work)