Great Tuna Casserole
* 1 pk Wide noodles (16 oz.) * 1 lg Can Albacore tuna * -in water * 1 Red bell pepper * * 1 lg Onion * * 1 lg Jar pimentos * 5 md Celery stalks * * 1/2 c Seasoned bread crumbs * 1 1/2 c Mayonaise * 1 cn Cream of celery soup * 1 Soup can milk * 3/4 c Good Sherry wine * 1 pk Slivered almonds
- Chopped small
Cook noodles al dente, rinse with cold water, drain, and toss with a
little olive oil. Put aside and cover to keep soft.
Saute onions, peppers, celery in olive oil for about 5 minutes. Throw in
the pimentos. Set aside.
In a large deep skillet, mix together the mayonaise, celery soup, milk
and Sherry. Cook a few minutes until well blended, then add sauted
Drain the tuna, flake and put in the sauce. Cook for a couple of
minutes, stirring gently.
In a large bowl, mix the cooked noodles and sauce until well blended.
Transfer to small casserole dishes or one large (your choice) and
sprinkle with bread crumbs and slivered almonds. Salt & pepper to taste