Making Tuna Casserole.wmv

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce sodium and additives.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: American cheese

Reduced-fat options lower calories while maintaining flavor.

egg noodles

🥗Healthier: whole wheat pasta

💰Cheaper: elbow macaroni

Whole wheat adds fiber; elbow macaroni is often less expensive.

canned tuna

🥗Healthier: fresh tuna

💰Cheaper: canned salmon

Fresh tuna is healthier but more expensive; salmon is a cheaper alternative.

Boil water in a pot for the egg noodles.

Add egg noodles to boiling water and cook for 6 minutes, then drain.

Rehydrate dehydrated celery flakes by adding hot water and letting them sit.

Melt 6 tablespoons of butter in a skillet.

Add 6 tablespoons of all-purpose flour to the melted butter to make a roux.

Cook the roux for a minute, then add a pinch of salt if desired.

Add 3 cups of room temperature whole milk to the roux while stirring continuously.

Cook the mixture for about 3-4 minutes until it thickens to a medium cream sauce consistency.

Season the cream sauce with coarsely ground pepper and 1-2 vegetable bouillon cubes, tasting and adjusting as needed.

Add canned mushrooms and rehydrated celery to the cream sauce and mix well.

In a large bowl, combine the cooked egg noodles, the cream sauce, and drained tuna (not mentioned in the transcript but implied).

Transfer the mixture to a greased baking dish.

Top with French fried onions.

Bake in the oven until heated through and the top is golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens