This is my go-to recipe for busy evenings, make-ahead meals, or nights when I forget to plan something in advance for supper.   This, and fajitas.  The tuna casserole is great because I always have all the ingredients on had, it’s fast and easy and fool-proof, and everyone in my family loves it.

You can make it ahead, cover, and heat it in the oven for 45 mins.  I will sometimes do this when my husband and I work evenings and my kids and my kids have to “make” supper.  I should just have them make the recipe off this blog, it’s that easy.

1. 1. Coarsely chop 3 stalks of celery and one medium onion.
   

2. 2.Saute over medium heat in a medium saucepan with 1/4 cup of butter until tender, about 5 minutes.   Then add 1/4 cup flour, 1 tbsp dry mustard powder, 1 tsp sea salt or Himilayan rock salt, and a dask of fresh ground pepper.  Stir until well-combined. 
   

Meanwhile, cook 3 cups of your favourite whole grain noodle.  Here’s a tip: 1 cup of dry macaroni=3 cups of cooked noodles.  3 cups of dry rotini=3 cups of cooked noodles.  If you have fresh pasta... I’m jealous.

3. 3. To the celery roux, add 1 cup of chicken or fish broth, and 1-1/2 cups of milk.  Stir and cook until thick and bubbly, about 7 minutes.  Add in 1 can of drained tuna.
   

4. 4.In the last 3 minutes of the pasta cooking time, throw in a cup of your favourite fresh or frozen veggies, chopped into 1/2” (1cm) pieces.  I find peas are a good mix with the tuna, but any veggie will do.  When the cooking time is done, drain the noodles and veggies.
   

5. 5.Mix the sauce and noodles together and pour into a 3 qt (3L) casserole dish.
   

6. 6.Combine 1 tbsp of melted butter and 1/2 cup crushed whole wheat cracker or breadcrumbs.  Sprinkle on top of the casserole.  This is the part my kids love the best.  Once I forgot to add the crumb topping.  There was an uprising.
   

7. 7.Bake, uncovered, at 350’F (180’C) for 20 minutes.  Or, cover and store in refrigerator up to a day, then bake cold casserole for 45 minutes.  Enjoy!
   

TUNA CASSEROLE

Prep: 20 minutes

Bake: 20 minutes

Preheat oven: 350’F/180’C

Yield: serves 6

3 stalks celery

1 onion

1/4 cup butter + 1 tbsp butter

1/4 cup flour

1 tbsp dry mustard

1 tsp sea salt

dash pepper

1 cup chicken or fish broth

1-1/2 cups milk

3 cups cooked noodles

1 cup fresh or frozen vegetables, cut in 1/2” (1cm) pieces

1/2 cup coarse cracker or bread crumbs

1. 1. Coarsely chop celery and onion.
   

2. 2.Saute over medium heat in a medium saucepan with 1/4 cup of butter until tender, about 5 minutes.   Then add flour, dry mustard powder, salt pepper.  Stir until well-combined.  Meanwhile, cook pasta according to package directions.
   

3. 3. To the celery roux, add broth and milk.  Stir and cook until thick and bubbly, about 7 minutes.  Add in tuna.
   

4. 4.In the last 3 minutes of the pasta cooking time, throw vegetables.  When the cooking time is done, drain the noodles and veggies.
   

5. 5.Mix the sauce and noodles together and pour into a 3 qt (3L) casserole dish.
   

6. 6.Combine 1 tbsp of melted butter and cracker crumbs.  Sprinkle on top of the casserole. 
   

7. 7.Bake, uncovered, at 350’F (180’C) for 20 minutes.  Or, cover and store in refrigerator up to a day, then bake cold casserole for 45 minutes.  Enjoy!