"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Tuna Noodle Casserole Recipe

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This recipe for Tuna Noodle Casserole, by , is from The Dawson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jodi Flaherty

Category:
Category:

Ingredients:  
Ingredients:  
2C Uncooked Rotini
1/4C Butter
1/2C Finely chopped celery
1/4C Finely chopped onion
1/4C Flour
1/2tsp Ground Mustard
1/4tsp Freshly ground black pepper
1C Fat-free half and half (I have used regular too)
1C Chicken broth
2 5oz. cans light tuna, drained
1C Cubed Hy-Vee smooth & Cheesy (or Velveta)
1C Crushed Ripple potato chips

Directions:
Directions:
1.Heat oven to 375%. Spray a 1 1/2 qt casserole dish with non-stick cooking spray.
2.Cook rotini according to package directions. Drain; set aside.
3.Melt butter in a medium saucepan over medium heat. Cook celery and onion until softened, about 5 minutes. Stir in flour, dry mustard and black pepper; stir until bubbly and lightly golden brown, about 1 minute. Add half & half and chicken broth all at once; cook,whisking frequently, until thickened and bubbly.
4.Add tuna, cheese and cooked rotini. transfer to prepared casserole dish. Sprinkle with crush potato chips.
5.Bake, uncovered for 20 minutes or until bubbly. Let stand for 5 minutes before serving.

Number Of Servings:
Number Of Servings:
6-1C each
Personal Notes:
Personal Notes:
Our Friday night special during Lent. From the Hy-Vee cookbook.

 

 

 

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