Cable Car Tuna Casserole For Two
A much improved tuna casserole that's perfectly sized for two hearty servings. Cheesy creamy and packed with a variety of textures.
cooked al dente, drained
soup, cream of celery
prepared, about 1/2 can prepared with milk
green bell peppers
scallions, spring or green onions
chopped, with some green tops
solid, drained and flaked
sour cream or mayo
cheddar cheese, very old, sharp
This is a great way to use up leftover home made soup or the rest of a can of soup.
Preheat oven to 350℉ (180℃).
Cook the noodles until just barely tender, slightly under as the cooking will finish in the oven. Drain thoroughly.
In a medium pot heat the soup over medium heat. Add the thyme, celery, green pepper, water chestnuts and scallions.
Once beginning to boil turn off the heat and add ½ the cheese, stir until melted then add the yogurt (sour cream or mayo), noodles and tuna and stir gently until combined. Season with black pepper if desired.
Transfer to to 1 quart casserole dish.
Sprinkle top with remaining grated cheddar cheese and almonds.
Bake for about 20 minutes until bubbly and lightly browned.