Something about gloomy, damp weather calls out for comfort food, and tuna casserole ranks high on my list of stick-to-the-ribs grub that tastes of happiness. It’s a deceptively simple dish and every family has their own twist on it. Mine is pretty straight-forward.
1 340g bag of medium egg noodles
3 stalks of celery, sliced
1 medium onion, chopped
1 170g can of flaked tuna, drained
2 tbsp butter
2 tbsp flour
2 cups milk, warm
salt and pepper, to taste
Cook and drain the eggs noodles according to package directions. Put noodles into 2.5 qt casserole dish.
Melt butter over medium heat in a medium saucepan. Add flour and cook for about a minute. Slowly add warm milk to the pan, whisking to combine. Simmer over medium heat under mixture thickens and comes to a boil. Add celery, onions and tuna and cook for about 5 more minutes. Add salt and pepper to taste — the amount of salt desired can vary widely, depending on how much salt is already in the tuna. Pour over the egg noodles and mix well to combine.
Preheat oven to 350F. Bake for 30 minutes. I like to bake mine covered, but if you like a crispier top on your casseroles, leave uncovered.