How to Make Tuna Casserole

A homey classic that won't go away. Even if you want it to. Serves four.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Casserole Dishes
• Saucepans
• 4 tbsp. unsalted butters
• 1/4 c. all-purpose flour
• 1 c. chopped celery
• 1/4 c. fine dry bread crumbs
• 1 9 1/4 oz can tuna - drained and broken into chunks
• 1 c. elbow macaroni (3 1/2 oz.)
• 1/4 c. chopped pimiento
• 1/4 c. chopped onions
• 1/2 tsp. dry mustards
• 1 c. chicken broths
• 1 c. milk

1. Preheat oven to 375 degrees F.
2. Cook noodles according to package directions. Drain and set aside.
3. Combine bread crumbs and 1 tbsp. melted butter. Set aside.
4. Cook celery and onion in a medium-sized saucepan in 3 tbsp. butter until tender.
5. Stir in flour and dry mustard.
6. Add milk and chicken broth at the same time. Cook and stir until slightly thickened and bubbling.
7. Combine sauce, tuna, pimiento and cooked noodles in a 1 1/2 quart casserole dish.
8. Sprinkle with bread crumbs.
9. Bake, uncovered, 20 minutes or until bubbly.

Tips & Warnings

• For a kick, try adding 1 c. of your favorite vegetables. Use a 2 quart casserole to accommodate the extra bulk.
• Canned salmon can be substituted for the tuna.
• To lower salt content, use reduced-sodium chicken broth.
• You can make your own bread crumbs by processing a slice or two of bread in a food processor. (Cut the crusts off first.)
• Solid white tuna is the best but you can certainly use chunky light.