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Good Ol' Macaroni Tuna Casserole

This is a recipe of mine that was published in Quick Cooking Magazine!--Suzanne Zick

· 1 box macaroni and cheese mix
· 6 ounce can tuna, drained
· 1 can cream of celery soup
· ½ cup milk
· handful of grated cheese

Prepare macaroni and cheese according to package directions. Add all
ingredients except cheese and stir well. Sprinkle cheese on the top and bake
at 350º for 15 minutes.

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Tuna Casserole

Source: Treva Key

6 oz. flat egg noodles
1 (7 oz.) can tuna, drained
1/2 cup mayonnaise
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/4 cup pimiento, drained
1 cup chopped celery
1 tsp. salt
1 (10 oz.) can celery soup
1/2 cup milk
1 cup Velveeta (Don't use real cheese. It ruins it.)
1/2 cup slivered almonds

< Boil the noodles according to the directions on the package. Meanwhile, combine the tuna, mayonnaise, onion, bell pepper, pimiento, celery, and salt in a bowl. In a saucepan over low heat, combine the soup, milk, and "cheese" until melted and thoroughly mixed. Mix into the ingredients in the bowl. Drain the noodles and add them to the mixture, then place in 1 1/2 qt casserole dish and top with almonds. Bake at 425°F for 20 minutes. Servings: 6