Tuna and Brussels Sprouts Casserole



6 oz. egg noodles (usually half a bag)
1 can of tuna (7 oz.)
1/2 cup mayo
1/2 cup chopped onion
1 1/2 cups quartered Brussels sprouts
1/4 cup diced pimento (tiny jar)
1/2 tsp salt
1 can cream of celery soup
1/2 cup milk
2 cups shredded cheese
Potato chips


Boil the noodles and quartered sprouts in water for about 5-10 minutes or until noodles are tender. Drain water and mix in remaining ingredients. Reserve 1 cup of cheese for topping. Heat through in pot on medium to low heat until cheese melts. Turn into casserole container. Top with remaining cheese and crumbled potato chips. For those who like heat, sprinkle on a bit of cayenne pepper. Bake uncovered at 425 deg for 20 minutes. Serve with fresh ground black pepper. And wine. And sweet sweet lovin’.


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