Recipe submitted by: Dani Gurrie
16 oz egg noodles
4 c mozzarella cheese
1 can cream of celery soup
1 cup milk
1 large can of tuna, drained
1 med. green pepper
1 med onion.
1-2 tbs butter or olive oil
2 tbsp Lawry's course ground garlic salt
- Preheat oven to 400.
- Put about 2 quarts of water on and bring to a full rolling boil.Add egg noodles and cook according to package directions.
- Finely chop onion and green pepper, saute in butter or olive oil with garlic salt until tender. Add soup, milk and tuna, mix well and heat thoroughly. You can add more milk depending on your desired level of sauce consistency.
- Drain noodles when done. pour into casserole dish. Pour sauce over pasta and mix thoroughly. Cover with mozzarella cheese and bake at 400 for about 20 minutes, uncovered.