I love tuna casserole. It reminds me of being a kid! Unfortunately, my husband does NOT like tuna casserole. Something about texture. Whatever.
He recently told me to stop not making all the things he doesn't like (enough double negatives there?) so I threw together a made-from-scratch tuna casserole while he was at the gym. No sodium laden condensed soup here or weird cracker crumb topping (though I secretly like that). It's so easy and cheap! And it was a win with my kiddos.
Tired Mama Tuna Casserole
- Large can of light tuna (12 oz) in water
- Two cups milk (lowfat is fine)
- 4Tbls olive oil or butter
- 1 tsp celery salt
- 1/4 tsp sage
- 4 TBLS flour
- 1lb whole wheat penne
- 1/2 cup seasoned bread crumbs
- 1 cup shredded colby-blend cheese
Melt butter in saucepan, add flour, stir into a smooth paste. Add celery salt, sage, and milk. Cook and stir until thickened and bubbly and then 1 minute more. Drain tuna, add to sauce. Cook pasta (I do mine in a rice cooker!) to just past al-dente, drain. Grease large casserole dish, add noodles, then sauce, mix gently with a wooden spoon and smooth the top. Add cheese, then seasoned bread crumbs. Cover with foil and bake at 350 for 30 minutes.
