Cooking For A Crowd - Large Sized Recipes
 Church-Supper Tuna Bake Recipe
Recipes for Quantity Cooking

 

Church-Supper Tuna Bake

cup diced green pepper
3 cups sliced celery
2 med. onions chopped (1 cup)
cup butter or margarine
3 cans condensed cream of mushroom soup (10 oz. each)
2 cups milk
12 oz. process American cheese, cubed (3 cups)
24 oz. medium noodles
1 cups mayonnaise or salad dressing
1 can chopped pimientos (4 oz.)
3 cans tuna, drained and flaked (9 oz. each)
1 cup toasted slivered almonds


Cook green pepper, celery, and onion in butter for 10 minutes.
In Dutch oven or kettle blend soup and milk together; add onion mixture and heat through.
Add cheese; heat and stir till cheese melts.
Cook noodles in large amount of boiling salted water till just tender; drain.
Combine drained noodles and 2 cups of the soup mixture.
Toss to coat noodles
Turn noodles into 18x12x2-inch pan or two 13x9x2-inchmetal baking pans.
Combine remaining soup mixture, mayonnaise, pimiento, and tuna.
Pour over noodles. Mix lightly.
Sprinkle almonds over top.
Bake at 375 for 35 to 40 minutes.
If chilled, allow an additional 15 minutes.
Makes 25 servings (about 1 cup each)

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