I don’t know about you guys, but casseroles always make me think of mixing together pre-made products. Sure, they taste good, but they feel a little bit like cheating to me. My husband was craving tuna casserole, so I tried my best to make one completely from scratch. Sure there were still a few cans that I poured into the mix, after all it is a casserole and it is winter time.
RECIPE: Tuna Casserole
Makes 8 Servings
Oven heat to 375 degrees
4 Stalks Celery
8 oz Mushrooms
1/2 Cup Flour
2 Cups Skim Milk
4 Cans Tuna
1) Cook pasta as directed in a pot, but cook it under by a minute or two so that it is al dente.
2) Slice the onions and begin cooking over medium low heat in a cast iron pan.
3) Slice the celery stalks and add to the onion.
4) When the onion and celery are cooked down a bit, slice and add the mushrooms.
5) Sprinkle 1/2 cup of flour over the cooked vegetables, stirring to coat everything evenly without clumps.
6) Stir in two cups of skim milk, and let cook until a nice mixture forms that is a better version of condensed soup. Season with some mustard powder and some Worcester sauce.
7) Grate the cheese and separate into two equal piles.
8) In the baking dish, layer the noodles on the bottom with tuna and peas on top. Mix it together.
9) Layer the condensed mushroom soup and half the cheese on top. Mix it together.
10) Top with the rest of the cheese and then an ounce of potato chips.
11) Bake for 15-25 minutes until all done! I found out one side of my oven is slighter hotter than the other when I made this recipe. But oh well!
The nice thing about this recipe is that it also reheats really well. If you start to get bored with all the leftovers, simply just add a touch of different hot sauces to each lunch!