· 6 Cups medium noodles (about 8 oz.) or 2 cups elbow macaroni (about 7 oz.) (I usually use either egg noodles or small shells)
· 1 sleeve saltine crackers (I like to use whole wheat or multi-grain ones the best. most people top a tuna casserole with bread crumbs but I tried saltines once when I was out of bread crumbs and have never gone back)
· a few shakes garlic powder (optional)
· 2 Tbsp. butter, melted (for cracker topping, more if you would like)
· 1 C. chopped celery
· ½ C. chopped onion
· 1-2 cloves garlic, chopped or a few shakes of powdered (optional)
· 6 Tbsp. butter
· ½ C. all purpose flour
· 1 tsp. dry mustard (optional, although it is good with it, if you don't have any leave it out)
· salt and pepper to taste
· 2 C. milk
· 2 C. chicken broth (or 2 tsp. chicken bullion dissolved in 2 cups hot water)
· 3 (6 oz) cans tuna, drained and broken up into chunks
· 1-2 cups frozen peas (optional)
- Preheat oven to 375°
- Cook noodles or macaroni according to package instructions. While pasta is cooking, take your saltines and crush them inside the sleeve. Combine saltines with 2 Tbsp (or more) melted butter and a few shakes of garlic powder if you are using it.
- Cook celery, onion and chopped garlic (if using) in the 6 Tbsp. of oil until tender. Stir in flour, mustard powder, salt and pepper. Add milk and chicken broth. Cook and stir until slightly thickened and bubbly (it should look like any good thick white sauce). Combine sauce, tuna, peas and noodles. It will look a little like there is too much sauce for the amount of noodles but it will thicken more during baking. Transfer to a 13”x9” sized pan (I use a glass pyrex one) and sprinkle top with buttered saltines.
- Bake, uncovered, for 20 minutes or until bubbly.