Celery, milk, a bit of butter, and cheddar cheese make the sauce for this tuna and macaroni casserole. No canned soup needed! —Ovensports
stalks celery, diced
cornstarch, mixed in a small bowl with 1/2 tablespoon water
cheddar cheese, shredded
elbow macaroni, cooked al dente according to package
(one small can) of tuna, drained well
french-fried onions (optional)
Salt, to taste
Pepper, to taste
In This Recipe
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.