Tuna-Noodle Casserole

Ingredients

• 3 cups medium noodles (4 ounces) or 1 cup elbow macaroni (3 1/2 ounces)
• 1 cup chopped celery
• 1/4 cup chopped onion
• 2 tablespoons margarine or butter
• 1 11-ounce can condensed cheddar cheese soup or one 10 3/4-ounce can condensed cream of mushroom soup
• 3/4 cup milk
• 1 9 1/2-ounce can tuna, drained and broken into chunks, or two 6 3/4-ounce cans skinless boneless salmon
• 1/4 cup chopped pimiento
• 2 tablespoons grated Parmesan cheese
• Parsley sprigs (optional)

Instructions

1. Cook noodles or macaroni according to package directions. Drain and set aside.
2. Meanwhile, in a saucepan cook celery and onion in margarine or butter till tender. Stir in soup and milk. Gently stir in tuna or salmon, pimiento, and the cooked noodles or macaroni. Transfer to a 1 1/2-quart casserole. Sprinkle with Parmesan cheese. Bake in a 375° oven for 25 to 30 minutes or till heated through. Garnish with parsley sprigs, if desired.
3. Microwave directions: Cook noodles or macaroni according to package directions. Drain; set aside. Meanwhile, in a 2-quart casserole micro-cook celery and onion in margarine or butter, covered, on 100% power (high) for 3 to 5 minutes or till tender, stirring once. Stir in soup and milk. Cook, uncovered, on high for 3 1/2 to 5 1/2 minutes or till mixture is hot and bubbling, stirring once. Gently stir in tuna or salmon, pimiento, and the cooked noodles or macaroni. Cook, uncovered, on high for 2 to 4 minutes or till mixture is heated through, stirring once. Sprinkle with Parmesan and, if desired, garnish with parsley.
4. Vegetable Tuna-Noodle Casserole: Prepare as above, except stir in 1 cup cooked vegetables with tuna; transfer to a 2-quart casserole.
5. Extra-Creamy Tuna-Noodle Casserole: Prepare as above, except substitute one 8-ounce carton dairy sour cream or plain yogurt for the milk. Stir 1 to 2 tablespoons milk into mixture, if necessary, to obtain desired consistency.