Recipe| Ingredients | | | 6 | oz | egg noodles, medium | | | 2 | tablespoon | butter | | | 1 | cn | cream of mushroom soup | | | 1 | cup | milk | | | 1/2 | cup | sour cream | | | 1/2 | teaspoon | salt | | | 1/2 | cup | onion, finely chopped | | | 1/4 | cup | pimiento, sliced | | | 1/2 | cup | green pepper, finely chopped | | | 1 | cup | celery, chopped | | | 6 1/2 | oz | tuna, drained and flaked | | | 15 | each | ritz crackers, broken but not crumbled | | | 1 | | parsley, for garnish | | | | | |
Directions:
| Cook noodles in salted water; drain. Coat with butter. Preheat oven to 425 degrees F. In a large saucepan, mix soup, milk, sour cream, salt, onion, pimiento, pepper, and celery. Cook over low heat, stirring frequently, for 15 minutes. Add tuna. Combine with noodles and pour into 2-quart casserole. Sprinkle top with ritz crackers. Bake 20 to 25 minutes. Garnish with parsley before serving.
Makes enough for 6 hungry men.
Note: An additional 3 oz can of Tuna can be added for a meatier casserole.
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