- 1 pound egg noodles
- 1 can tuna
- 1/2 C mayonnaise
- 1 C celery
- 1/4 t celery salt
- 1/4 C diced green pepper
- 1/2 C milk
- 1 C shredded sharp cheese
- 1 can cream of celery soup
- Cook noodles and celery, add pepper just before noodles are done, drain.
- Add the rest of the ingredients, stirring of each one.
- Bake at 425° for 20 minutes. (optional)
Pressure Cooker instructions:
- Add noodles, tuna, celery, pepper, and 4 cups of water to pressure cooker. Cook at high pressure for half the cook time on the bag, usually 3-4 minutes. Quick release.
- Stir in mayonnaise, celery soup, and cheese. Usually there’s enough moisture from the water that milk isn’t needed.
- You may want to add extra seasoning. I usually do.
Note: I rarely ever bake this. It does change the taste, and is good both ways, but usually I want to eat it soonest! Also, I love it with lots of peas covering the top. And, I do mean a LOT of peas! 😉