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Creamy Tuna Casserole
1980's Betty Crocker Cookbook

8 ounces uncooked noodles
1 can (12-1/2 ounces) tuna, drained
1 can (4 ounces) sliced mushrooms, drained
1 jar (2 ounces) sliced pimientos, drained
1-1/2 cups dairy sour cream
3/4 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup dry bread crumbs
1/2 cup grated parmesan cheese
2 tablespoons butter or margarine, melted
Snipped parsley

Cook noodles as directed, drain. Mix noodles, tuna, mushrooms, pimientos, sour cream, milk, salt, and pepper in a 2-quart casserole. Mix bread crumbs, cheese, and margarine, sprinkle over tuna mixture.

Bake uncovered in 350-degree oven until hot and bubbly, 35 to 40 minutes. Sprinkle with parsley. 6 servings, 430 calories per serving.

To microwave: Decrease milk to 2/3 cup. Mix noodles, tuna, mushrooms, pimientos, sour cream, milk, salt, and pepper in 2-quart microwaveable casserole. Cover tightly and microwave on medium (50%) 10 minutes; stir. Mix bread crumbs, cheese, and margarine, sprinkle over tuna mixture. Microwave uncovered until hot and bubbly, 4 to 7 minutes longer.

Dear AlabamaCooker!  I was SO happy to see your reply to the other New Orleans person!  That means you have the Betty Crocker Cookbook I am looking for! I am looking for the Tuna Noodle Casserole recipe in the 1977 Betty Crocker Cookbook (got it as a wedding gift) It is not the recipe you have here, but it has pimentos (which I had never used) and it has cheddar cheese, I am almost sure, and broad egg noodles and only one can of tuna and also almond slivers if I can remember correctly. If there is any way you could see if you have the book with that recipe I would be forever grateful! :)  We lost everything due to Hurricane Katrina and have been looking for that exact recipe for forvever! :)

Thanks!

Pickle, sorry I don't have the BC cookbook to look that one up for you, but this old BHG sound very similar to what you are looking for.

Tuna Noodle Casserole
Better Homes and Gardens Casserole Cook Book, 1961.

6 ounces (about 3 cups) medium noodles
1 (7 oz) can tuna, drained
1/2 cup mayonnaise
1 cup sliced celery
1/3 cup chopped onion
1/4 cup diced green pepper
1/4 cup chopped pimiento
1/2 teaspoon salt
1 can cream of celery soup
1/2 cup milk
1 cup (1/4 pound) shredded sharp process cheese
1/2 cup slivered blanched almonds, toasted (optional)

Cook noodles in boiling salted water till tender; drain. Combine noodles, tuna, mayonnaise, vegetables, and salt.
Blend together soup and milk; heat through. Add cheese; heat and stir until cheese melts. Add to noodle mixture.
Turn into ungreased 2-qt casserole. Sprinkle with toasted almonds. Bake uncovered in hot oven (425) about 20 minutes or till bubbly. Makes 6 servings.

Alabama Cooker,

THANK YOU SO MUCH!!!!  This is the exact recipe I have been looking for!  I am so sorry I did not have a chance to check back for your quick response to my request for the recipe!  I was "googling" all kinds of "tuna" terms to find it and stumbled across my August 2010 post.  You have made my day and I know what we are going to have for dinner tonight! (And not red beans and rice!!)

You are very kind and wonderful to have taken the time to make someone very happy and it is very much appreciated!

Love and Thanks,

Sherryl Robinson

Pickle :)

pickle12, you are very welcome!  So glad I had that one in my files - and so glad you found it!