No Can of Cream-Of-Anything Tuna Casserole

Recipe by Paprika Pink
READY IN: 40mins
SERVES: 12
YIELD: 12 cups
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.