Well I’m really excited for this post, partially because it’s been weeks since I’ve had time to write anything, and partially because my kids raved about this recipe. My youngest has begged me to make my creamy cheesy tuna noodles for the last two days. I wasn’t sure how I could make this into a healthier recipe since it calls for miracle whip, cream of celery soup and velveeta!
So I first searched the internet for a homemade cream of celery soup recipe and found one that worked great. (recipe below) I also found a homemade velveeta recipe which I’ll try sometime but didn’t end up needing for this. I decided to use my expensive spectrum mayonnaise for this recipe. It’s not perfect but a much better alternative to the regular kind.
I was really worried that this wouldn’t turn out. I’ve made recipes before that just didn’t go over well. My kids are used to rating everything they eat now and immediately give me a number when trying a new food. Last night’s goulash got 2’s and 3’s. This however got a rating of 5,000 from the kids, including the two pickies (my youngest and my husband)!
So I’ll round down and give this our highest rating of 4 stars!
Cream of Celery Soup Recipe- From www.tammysrecipes.com
3 1/2 cups (about 2 cans)
6 tablespoons real butter
1/2 cup chopped onion
1 clove garlic, minced (I use organic minced garlic from walmart)
5 celery ribs (leaves are okay too!), washed and finely chopped (about 2 cups of chopped celery)
(I found organic celery at walmart)
dash of black pepper
6 tablespoons all-purpose flour (I used whole wheat flour)
1 1/2 cups water
1 1/2 cups milk (walmart carries organic milk if you can afford it 😉
1 1/4 teaspoons sea salt
1/2 teaspoon chicken base or 1 chicken bouillon cube, optional (reduce salt to 1 teaspoon if you add chicken base or bouillon)*
1. In a 3-quart sauce pan, melt butter over medium to medium-high heat. Add onion, garlic, chopped celery, and pepper. Cook and stir until onion is translucent and celery is tender (about 5-10 minutes, depending on how small you chopped your celery!).
2. Stir in flour (mixture will make a sort of thick ball as you stir, but that’s okay!). Add water, milk, salt, and chicken base (if using). Continue to cook and stir over medium to medium-high heat until the soup comes to a boil. Let cook for 1 minute longer, or until thick.
3. Allow soup to cool, and use in your favorite recipes in place of canned cream of celery soup (or, freeze for later use).
Kelly’s Creamy Cheesy Tuna Noodles
1 Box Whole Wheat Spiral Noodles (I use Great Value brand)
2 cans tuna (packed in water)
1 pound Colby cheese (cut into chunks)
½ cup frozen peas
cream of celery soup (from recipe)
1 tsp salt
¾ cup whole milk (my normal recipe calls for 1 cup but I thought ¾ was enough)
¾ cup spectrum organic olive oil mayonnaise (normal recipe calls for 1 cup)
¼ cup dry onion
Boil noodles until done (I used to use egg noodles but couldn’t find a good alternative for those. The whole wheat ones at walmart had ingredients I didn’t want so I went with the Great Value spiral noodles).
Leave the cream of celery soup in the sauce pan after making it and add the milk and cheese, stirring on medium heat until totally melted. Then throw in the peas and let it simmer for a bit.
In a 2 ½ qt corning ware dish mix tuna, mayo (real recipe calls for 1 cup but I used ¾ on this because it’s expensive), salt and dry onion. Drain noodles and then mix them into tuna mix. Pour cheesy sauce over the top and stir completely. It will fill up to the brim. I usually have to pour and stir, pour and stir, and then pour some more to get it to all fit. Then bake for 20 min at 400 degrees. (may get done sooner so check for the top to look done).