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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.