Yet Another Lenten Recipe

This is my favorite Tuna Casserole. It is served cold.
Patti’s Cold Tuna Salad:
1 (12 ounce) package egg noodles, cooked ( I sometimes use shells or elbow macaroni)

2 (12 1/2 ounce) cans tuna, drained and washed

1 cup onion, chopped

3 hard boiled eggs, chopped

4 tablespoons mayonnaise add more if desired

1 teaspoon salt ( I prefer sea salt)

1 teaspoon white pepper

2 tablespoons sweet pickle relish

1 cup celery, chopped


Boil water in a 5 quart pan and cook egg noodles to al dente.

Drain and let cool.

Combine tuna with onion, celery, mayonnaise, pickle relish add chopped boiled eggs. Mix well.

Add  salt and ground pepper and mix well.

Taste. Add more seasoning or mayonnaise to your liking.

Best if chilled for at least 1 hour.