This is comfort food for me. Growing up, my mother made it often. Especially during Lent. Of course, I started making it for my family. Husband liked it well enough. One child liked it. One child didn't. I'm sure you know the drill.
I don't usually create my own recipes or alter ones I use. It's just not something I felt comfortable doing. Until one day I didn't have the cream of celery soup my mother's original Tuna Noodle Casserole asked for. I didn't feel like going to the store, so I started playing with the recipe. I had made homemade Mac and Cheese plenty of times and figured the base of the Tuna Noodle Casserole could be the same. My husband and both kids liked the new version better. (YAY) Each time I made it after that I altered it until I came up with what I now make and both kids and husband LOVE it and even ask for it. It's not just for Lent anymore!
Buon Appetito!
Theresa's Tuna Noodle Casserole
6 oz (3 1/2 cups) Medium egg noodles
2 Tbsp butter
3 Tbsp flour
1/3 cup chopped shallot
1 cup milk
1 cup shredded sharp cheddar cheese and shredded swiss or gruyere
(about 1/3 swiss/gruyere & 2/3 cheddar)
3 – 7 oz can tuna
1/2 cup mayonnaise
1 cup sliced celery
1/4 cup frozen peas
1 tsp salt
pepper to taste
Preheat oven to 425 degrees
Cook noodles in boiling salted water till tender.
While water is boiling and noodles are cooking melt butter in a saucepan. Once butter is melted add chopped shallots. Let shallots cook until tender, then add flour and stir to make a thic
k roux. Slowly stir in milk. Once heated add shredded cheese. Stir until cheese melts and mixture has thickened. Set aside.
Drain noodles. Combine noodles, drained tuna, mayonnaise, cheese sauce, vegetables, salt and pepper.
Turn into 1-1/2 quart casserole. Bake in 425 degree oven for about 20 min.
Makes 6 servings if served with a salad or as a side dish. Alone serves 4-5.
