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Author Notes: Celery, milk, a bit of butter, and cheddar cheese make the sauce for this tuna and macaroni casserole. No canned soup needed! —Ovensports
- 4 stalks celery, diced
- 1 tablespoon butter
- 0.5 cups milk
- 0.5 tablespoons cornstarch, mixed in a small bowl with 1/2 tablespoon water
- 4 ounces cheddar cheese, shredded
- 4 ounces elbow macaroni, cooked al dente according to package
- 4 ounces (one small can) of tuna, drained well
- 0.25 cups french-fried onions (optional)
- Salt, to taste
- Pepper, to taste
- Preheat oven to 350 degrees.
- On medium-low heat, saute the celery in the butter for 15 minutes, stirring often. The celery should become somewhat translucent and shrink slightly. Add the milk and bring to barely simmering; stir in the cornstarch and water mixture. This should thicken it slightly. Stir, not letting it go above a simmer, for 30 seconds.
- Stir in the cheddar cheese. Stir in the macaroni and tuna until well mixed. Season with salt and pepper as desired.
- Pour into a casserole dish and bake for 15-20 minutes. Remove from oven, sprinkle on the french-fried onions, and cook for another 5 minutes.
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