Recipe inspired by Ellie Krieger’s Tuna Casserole recipe, because I won’t use cream soups in my cooking.
- 2 tablespoons butter
- 1 small onion, grated
- 1 large stalk celery, finely diced
- 1/4 cup all-purpose flour
- 2 cups 1 percent milk
- 1 cup chicken broth
- 3/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 pound whole-wheat mini penne
- 3 large carrots, finely diced
- 4 (6-ounce) cans chunk light tuna in water, drained
- handful bread crumbs
Preheat oven to 425 degrees F.
Heat butter in a large skillet over medium heat. Add onions and cook, stirring, until onions are soft and translucent. Add celery and cook, stirring, until just tender. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps.
Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently. Reduce heat to a vigorous simmer and cook, stirring, until liquid has thickened and reduced by about 1/2 cup. Add salt and pepper and stir to combine. Combine cooked pasta, vegetable-liquid mixture, and tuna and toss to incorporate. Pour into a 9 by 13-inch casserole. Top with bread crumbs. Bake for 25 minutes, or until crumbs are golden brown and toasted.