Another recipe. This tuna casserole tastes delicious.
Today I tried it with 1/2 whole milk and 1/2 skim milk because I had whole milk left over from another recipe. It gave the casserole a much smoother texture. But it works well with skim milk also.
4 tablespoons butter
4 level tablespoons flour
1 tsp. celery salt
1 can Tuna (or tuno for vegetarians)
12 ounces noodles (penne, spiral, etc.)
2 cups milk
3 hard-boiled eggs, sliced
Bread crumbs (optional)
Heat butter until soft. Add flour and stir with whisk until smooth.
Add milk. Stir. Add celery salt. Stir.
Heat all under low/medium heat.
When the sauce thickens & starts to slowly boil, turn off heat.
Add shredded cheese. (You can make the sauce as cheesy as you’d like.)
Stir. Set aside until the pasta is ready.
Cook pasta according to package directions. Drain.
Combine tuna, pasta & eggs. Stir.
Pour mixture into a greased casserole dish.
Pour sauce over mixture (do not stir).
Add bread crumbs if you like.
Bake at 325-350 for approximately 20-25 minutes until it bubbles.