I know that there are as many versions of tuna noodle casserole out there as there are stars in the sky...but this one was good enough to stick around for a really long time in our family!!! It is pretty simple and I have modified it only slightly over the years to suit our tastes. The original recipe called for pimentos, which we don't like so I removed them from the recipe. I also add more noodles than the original recipe called for. The original recipe called for mayo, but I like to use Miracle Whip (salad dressing) in recipes where tuna is used to help cut out or counter any potential "fishiness"....but you can use whatever you and your family prefer and it will be sure to turn out great. I would describe this particular recipe as kind of like a "hot tuna noodle salad". The veggies (celery, onion and green pepper) are still slightly crisp-tender after it is cooked. If you don't like any crunch or bite to your veggies, then I would recommend you lightly saute them before adding them to your casserole (my youngest son hates "crunchy things" in his food, unless of course it is cookies)....but I personally like the texture that this recipe produces. This recipe is simple...and I always double it when I make it....so below you will find the "already doubled version" which you can easily cut in half for less servings. Enjoy! ***(P.S. - even though the recipe states that the toasted slivered almonds on top are "optional"...in my opinion, it is actually what I like most about this recipe...so unless you have a nut allergy or absolutely hate almonds or nuts...give it a try with the almonds, I promise you will love them on there too!)
Below are pictures of the ingredients that go into this recipe -- most are items that you probably already have in your pantry and fridge. I will add a photo of the actual cooked casserole later!
3 5-oz cans tuna, drained
1 cup Miracle Whip (or mayo)
1/2 cup finely chopped onion
1/2 cup finely diced green pepper2 cans cream of celery soup
1 cup milk
2 cups (8 ounces) shredded sharp cheddar cheese3/4 to 1 cup slivered blanched almonds, lightly toasted (optional)
Cook noodles in a pot of boiling salted water per directions (do not overcook); drain noodles and return to the pot and combine the noodles with the tuna, Miracle Whip (or mayo), celery, onion and green pepper; set aside.