I know what you are saying. 'Ew, gross. When has tuna noodle casserole ever been GOOD?!'
Well, this one is. This is the first recipe that we have both loved. :) And it's from Matt's Grandma M. Thanks, it was a hit!
6 oz. medium egg noodles (about 3.5 c)
1 7oz can tuna (I did two small 5oz cans since we like tuna)
1/2 c mayo
1 c sliced celery
1/3 c chopped onion
1/4 c diced green chilis
1/4 c chopped pimento
1 tsp salt
1 can cream of celery soup
1/2 c milk
1 c shredded cheese
1/2 c slivered toasted almonds (opt)
Cook noodles in boiling salted water until tender, drain.
Combine noddles, drained tuna, mayo, veggies, and salt.
Blend soup and milk, heat through. Add cheese.
Add to noodle mixture and turn into 1 1/2 qt casserole.
Top with almonds. (I just did crushed saltines)
Bake at 425* for 20-25 minutes.
Makes about 6-8 servings.