Better Homes and Gardens New Cookbook: Tuna-Noodle Casserole

Know what a hug from your mom tastes like?  Like THIS.  This warm and creamy and comforting-on-a-dark-and-stormy-and-cold-night dish of a security blanket is the culinary equivalent.  And yes, I know some of you out there are thinking, blech, tuna casserole?  Trust me.  This one is delicious.  I promise.

Tuna-Noodle Casserole
Adapted from the 1974 edition of the Better Homes and Gardens New Cookbook

6 ounces (3 cups) medium noodles
1 (5-ounce) can tuna, drained
½ cup mayonnaise
1 cup sliced celery
⅓ cup chopped onion
¼ cup chopped green pepper
¼ cup chopped canned pimento
½ teaspoon salt
1 (10¾-ounce) can condensed cream of celery soup
½ cup milk
4 ounces sharp Cheddar cheese, shredded
Ruffled potato chips (optional)

Preheat oven to 425°F.

Cook noodles using package directions; drain. Combine noodles, tuna, mayonnaise, celery, onion, green pepper, pimento, and salt. Blend cream of celery soup and milk together; heat through. Add Cheddar cheese to soup mixture; heat and stir until cheese melts. Add the soup mixture to the noodle mixture. Turn into a 2-quart casserole dish. Bake uncovered for 20 minutes. If desired, top with ruffled potato chips during the last 5 minutes of cooking time.

Makes 6 servings