Prep 10 mins
Cook 30 mins
A handy alternative for the no-canned-soup crowd.
- 12 ounces elbow macaroni (or pasta of your choice, I use Barilla Extra or Ronzoni SmartTaste)
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 -3 stalks celery, chopped
- 3 tablespoons flour (I use Wondra, it helps!)
- 2 -3 cups milk
- 2 teaspoons cumin
- 2 teaspoons celery seeds
- 1 tablespoon mustard (deli style, brown, or seeded, I don't think plain yellow or Dijon would be good.)
- 14 ounces tuna, drained
- 1 1⁄2 cups grated cheddar cheese
- 1 cup frozen baby peas
- 1 cup dry breadcrumbs
- Prepare pasta according to package directions. Cook firm, not soft. Drain and set aside.
- Meanwhile, heat olive oil in saucepan over medium heat. Add onions and celery and saute until translucent, about 8 minutes.
- Sprinkle flour over sauteed vegetables. Stir well, Cook, stirring frequently, over medium-low heat for two minutes, until flour looses "powdery" taste. Do not brown.
- Slowly, a 1/4 cup or so at a time, add milk, stirring well after each addition. Add cumin, celery seed, mustard, salt and pepper (there--you've made cream of onion/celery soup).
- Add peas. Cook until peas and soup are heated through.
- Remove from heat, add tuna and 1 cup of the cheese.
- If your pot is big enough, add the noodles. Otherwise, transfer soup and noodles to a large bowl and mix well.
- Transfer all to greased 10 x 14" casserole dish.
- Cover with foil and bake at 325 for 20 minutes.
- Meanwhile, in a small bowl, combine bread crumbs with remaining 1/2 cup cheddar cheese.
- Romove casserole from oven. Uncover and top casserole with bread crumb/cheese mixture.
- Return to oven and bake uncovered for 5 to 10 minutes more.
Awesome!! This is fantastic. I needed something quick (meetings ran late!) I did not have bread crumbs or peas so I subbed Broccoli and Ritz cracker crumbs. This one is going on our family list!! Thank you.
the child that likes tuna likes this.