Prep 20 mins
Cook 30 mins
Canned tuna makes this a fast and yummy meal - Combine cooked rotini noodles with a creamy celery and red pepper sauce and a can of tuna. Pour into an oven-proof dish and (kids like this part!!) top with potato chips!! Bake for 25 minutes and serve.
- 3 cups rotini noodles, uncooked
- 1⁄4 cup canola oil or 1⁄4 cup vegetable oil
- 1 cup celery, chopped
- 1 red pepper, chopped
- 1 clove garlic, finely minced
- 1 onion, chopped
- 1⁄4 cup all-purpose flour
- 1 tablespoon Dijon mustard
- salt and pepper, ot taste
- 1 (370 ml) can Carnation Evaporated Milk (fat-free, 2%, or regular)
- 1 (12 ounce) can tuna in water
- 1 cup potato chips
- Preheat oven to 375°F Grease a 2L casserole dish. Set aside.
- Cook noodles according to package directions. Drain and place noodles in large bowls.
- Heat oil in medium saucepan over hight heat. Add next 4 vegetables and cook until tender, 5 minutes. Stir in flour, mustard, salt and pepper. Whisk in evaporated milk and cook, stirring until slightly thickened and bubbly, about 4 minutes.
- Blend sauce and tuna into cooked noodles and pour into prepared dish. Top with chips. Bake in preheated oven 25-30 minutes or until heated through.
- Freezing not recommended.
I pretty much followed the recipe although I did follow the 1st reviewer's lead & up the amount of Dijon mustard (something I ALWAYS have on hand), & we had a great tuna casserole! Ages ago I used to make something similar when my kids were small, but that recipe is long gone, though yours is a delightful substitute! Thanks for sharing it! [Made & reviewed in I Recommend recipe tag]
This was a great tuna casserole.The celery and red pepper added color and were yummy with the tuna. The sauce was creamy and good too- I used twice the Dijon mustard for more flavor. The potato chips were fun and provided a salty crunch to the topping. I'll be making it again for sure. Thank you, Chef mariajane.