This recipe is way better than the traditional cream of… soup version. It has more flavor and is a bit healthier. The recipe for the white sauce could be used in any recipe to replace the standard cream of… soup, just add desired veggies or meat to achieve the needed replacement. It’s the same technique as making a standard white sauce or gravy, and is very versatile.
To make this #dinnerdoneby9am I fully prepare the casserole in the morning, without baking, refrigerate all day, then bake just prior to serving.
-1 lb. whole wheat egg noodles, cooked al dente to package directions
-1/4 c. butter
-4 stalks celery, diced
-1 onion, diced
-1/4 c. flour
-1 t. salt
-1/2 t. black pepper
-1 1/2 c. milk
-2-3 cans water-packed tuna, fully drained
-3/4 c. mayonnaise
-2 c. frozen peas, thawed
-2 tsp Italian seasoning
-1/2 tsp garlic powder
-1 tsp salt
-1/2 tsp pepper
In a small saucepan, melt the butter or margarine over medium heat. Stir in celery and onions. Cook for 3 minutes, until veggies are slightly cooked but still crispy. Whisk in flour, salt and pepper. Cook 2-3 minutes. Whisk in milk, bring to a boil and simmer until thickened to a condensed cream-of soup consistency. Cool. In a large bowl, combine cooled sauce, tuna, mayonnaise and peas. Stir in Italian Seasoning, garlic powder, salt and pepper. Add cooked noodles, stir to coat and pour into a large greased casserole dish. Bake at 350 degrees for 20-25 minutes, until heated through and bubbly.
