- 3 cups uncooked egg noodles
- 1 cup chopped celery
- 1/3 cup chopped onion
- 1/4 cup chopped green pepper
- 1 tablespoon vegetable oil
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 1 cup shredded Cheddar cheese
- 1 cup milk
- 1 (12 ounce) can tuna, drained and flaked
- 1/2 cup mayonnaise
- 1 (2 ounce) jar diced pimientos, drained
- 1/2 teaspoon salt
- Cook noodles according to package directions. Meanwhile, in a skillet, saute the celery, onion and green pepper in oil until tender; set aside. In a saucepan, combine the soup, cheese and milk. Cook and stir over low heat until cheese is melted.
- Drain noodles; place in a large bowl. Add the celery mixture, soup mixture, tuna, mayonnaise, pimientos and salt. Pour into a greased 8-in. square baking dish. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through.