No Can Of Cream-of-anything Tuna Casserole

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 12 ounces elbow macaroni (or pasta of your choice, i use barilla extra or ronzoni smarttaste)
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 -3 stalks celery, chopped
• 3 tablespoons flour (i use wondra, it helps!)
• 2 -3 cups milk
• 2 teaspoons cumin
• 2 teaspoons celery seeds
• 1 tablespoon mustard (deli style, brown, or seeded, i don't think plain yellow or dijon would be good.)
• salt
• pepper
• 14 ounces tuna, drained
• 1 1/2 cups grated cheddar cheese
• 1 cup frozen baby peas
• 1 cup dry breadcrumbs

Recipe

• 1 prepare pasta according to package directions. cook firm, not soft. drain and set aside.
• 2 meanwhile, heat olive oil in saucepan over medium heat. add onions and celery and saute until translucent, about 8 minutes.
• 3 sprinkle flour over sauteed vegetables. stir well, cook, stirring frequently, over medium-low heat for two minutes, until flour looses "powdery" taste. do not brown.
• 4 slowly, a 1/4 cup or so at a time, add milk, stirring well after each addition. add cumin, celery seed, mustard, salt and pepper (there--you've made cream of onion/celery soup).
• 5 add peas. cook until peas and soup are heated through.
• 6 remove from heat, add tuna and 1 cup of the cheese.
• 7 if your pot is big enough, add the noodles. otherwise, transfer soup and noodles to a large bowl and mix well.
• 8 transfer all to greased 10 x 14" casserole dish.
• 9 cover with foil and bake at 325 for 20 minutes.
• 10 meanwhile, in a small bowl, combine bread crumbs with remaining 1/2 cup cheddar cheese.
• 11 romove casserole from oven. uncover and top casserole with bread crumb/cheese mixture.
• 12 return to oven and bake uncovered for 5 to 10 minutes more.