February 2008

Current Cooking

Tuna Noodle Casserole

6 ounces (3 cups) medium flat noodles

1 can tuna, drained

1/2 cup mayonnaise

1 cup celery, thinly sliced

1/2 cup onion, finely chopped

1/4 cup green pepper, thinly chopped

1/4 cup canned pimento, chopped

1/2 teaspoon salt

1 small can Veg-All, drained

1 can cream of celery soup

1/2 cup milk

4 ounces sharp processed American cheese, shredded

Cheez-It crackers, crushed

Cook noodles according to package directions and drain. Combine noodles, tuna, mayonnaise, celery, onion, green pepper, pimento and salt. Mix in Veg-All.

Blend soup and milk; heat through. Add cheese and stir until melted. Add to noodle mixture and place in 2 quart casserole dish. Lightly top with crackers and bake at 425 degrees for 20 minutes. Makes six servings.

-Submitted by Rebecca Breedlove, Good Hope, who receives a $25 credit on her Walton EMC bill. Recipes featured in Current Cooking are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food handling, preparation and cooking procedures from recognized experts.

Email recipes or mail recipes to Walton EMC, Attn: Current Cooking, P.O. Box 260, Monroe, GA, 30655. Please include your Walton EMC account number.

Handy Tip

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