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Church Supper Tuna Bake

Ingredients

3/4 Cup Diced Green Pepper
3 Cups Diced Celery
1 Cup Chopped Onions
1/4 Cup Butter
4 Cans Cream of Mushroom Soup
3 Cans Tuna
3 Cups grated Cheddar Cheese
2 Cups Milk
24 oz pkg curly or corkscrew pasta noodles
1 Cup Mayonnaise
1 4 oz Jar Pimentos
1 Cup sliced or slivered, toasted Almonds

Instructions

Saute peppers, celery, and onions in butter, for 10 mins.
Blend soup & milk together in a sauce pan. Add onion mixture and heat through. Add Cheese and heat until cheese is melted. Cook noodles as package directs, just till tender. Drain. Combine noodles and 2 cups of the soup mix. Turn noodles, divided equally, into two 9x13 pans. Combine remaining soup mix, mayo, pimento and tuna. Pour (divided equally) over noodles, mix lightly. Bake 350° for 35-40 mins. Last 10 minutes, sprinkle almonds on top.

I got this recipe from my Mom when they were living in Trout Lake, WA, 1988 or 89. It's really good and feeds a large number of people. If making for dinner at home I cut it in half. Stephanie (Borge) Seley
Tuna Casserole