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
Ingredients
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4
stalks celery, diced
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1 tablespoon
butter
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0.5 cups
milk
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0.5 tablespoons
cornstarch, mixed in a small bowl with 1/2 tablespoon water
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4 ounces
cheddar cheese, shredded
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4 ounces
elbow macaroni, cooked al dente according to package
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4 ounces
(one small can) of tuna, drained well
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0.25 cups
french-fried onions (optional)
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Salt, to taste
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Pepper, to taste
Directions
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Preheat oven to 350 degrees.
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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.
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Stir in the cheddar cheese. Stir in the macaroni and tuna until well mixed. Season with salt and pepper as desired.
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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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