Tuna Noodle Casserole

Tuna Noodle Casserole is an example of an iconic comfort food. My mom didn't really make this because she nor my father were really fans of tuna (or any fish really). However, I had the opportunity to eat this when I had dinner at friends' homes and I always loved it. Later, when Hamburger Helper came on the scene, there was also a tuna version and I would make this for us. It was quick, easy and I usually had all the ingredients on hand. The problem with all these various versions of tuna casserole is that they were usually made with processed ingredients--most likely using a condensed soup for the base. Which brings me to recipe I tried tonight from Martha Stewart. It was very good and was made from scratch so you can control the amount of salt that does into this dish. If you haven't had this dish for a while and have a hankering, this might be your opportunity.

4 T unsalted butter
8 oz papparadelle
salt and pepper
1 bunch of broccoli florets
1 medium onion, chopped
2 stalks celery, chopped
5 T flour
2 cups whole milk
2 cans of tuna (5 oz solid tuna, drained)
3 t Tabasco (or less)
a dusting of bread crumbs

preheat oven to 375
grease 2 1/2 qt baking dish

Cook pasta and broccoli in large pot of boiling-after adding the pasta and broccoli, bring back to a boil and cook for 5 minutes.

Reserve 1/2 cup pasta water

Drain pasta and broccoli.

In same pot melt the butter and cook celery and onion for about seven minutes-add salt

Add flour and stir well and then slowly add milk, constantly stirring to make thick sauce. Add salt and pepper. Into the sauce, stir the pasta mixture and the tuna. If mixture seems too thick add some of the reserved pasta water.

Turn mixture into casserole and dust with bread crumbs. Cover with foil and bake 15 minutes.

Turn heat to 425, uncover casserole and bake another 15 minutes.