Friday, May 6, 2011
Fantastic Food Friday: Tuna-Noodle Casserole
1 cup chopped celery
1/4 cup chopped onion
2 tablespoons butter
1 11 ounce can cream of mushroom soup
3/4 cup milk
1 9 ounce can tuna, drained and broken into chunks
1 cup grated cheese (I used sharp Cheddar)
I'm all about NOT dirtying more than I need to -- this is a one pot deal -- so I used a pot I could put in the oven.
Cook noodles according to package directions. Drain and set aside.
In the same pot, saute the celery and onion in butter till tender. Stir in soup and milk. Gently stir in tuna and the cooked pasta. Bake at 375 for 25 minutes (till heated through). Sprinkle with grated cheese and return to the oven for 5 minutes to melt.
Of course, with my family, I doubled the recipe. Mark loves taking leftovers for lunch the next day.
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