Tuna Noodle Casserole
Tuna became popular in the United States around World War I when food scarcity drove families to find economical and nutritious food sources. Ever since, cooks have tweaked this veteran recipe in endless ways, using cream soups, pasta variations, vegetable options and various crunchy toppings.
- 6 (1 cup each)
1. Preheat oven to 375°F. Spray a 1 1/2-quart casserole dish with nonstick cooking spray.
2. Cook rotini according to package directions. Drain; set aside.
3. Melt butter in a medium saucepan over medium heat. Cook celery and onion until softened, about 5 minutes. Stir in flour, ground mustard and pepper; stir until bubbly and lightly golden brown, about 1 minute. Add half-and-half and chicken broth all at once; cook, whisking frequently, until thickened and bubbly.
4. Add tuna, cheese cubes and cooked rotini. Transfer to prepared casserole dish. Sprinkle with crushed potato chips.
5. Bake, uncovered, for 20 minutes or until bubbly. Let stand for 5 minutes before serving.