This is another recipe from my childhood that was my second favorite comfort food (after macaroni and cheese). My mother made lots of casseroles since it was, at the time, inexpensive and could be stretched to feed a family of five.
When I grew up, I continued to make this but embellishing it more than my mother had with sauteed onion, sour cream and crushed chips on top. The topping could be anything like seasoned bread crumbs or crushed French fried onion rings.
It’s a great recipe to make to find some comfort while in self-qurantine.
4-5 ounces of uncooked egg noodles
1/4 cup butter or margarine
1/2 chopped onion
1/4 cup flour
1 and 1/2 cups milk
1 can of cream of celery soup
1/2 cup of sour cream
1 cup of shredded cheddar cheese
1 cup of Velveeta cheese, cubed
1 can of tuna, drained
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
crushed potato chips
Cook egg noodles according to package directions, drain and set aside. Melt butter in a saucepan and cook chopped onion until tender and translucent. Add flour and cook for one minute until bubbly, but not browning. Add milk, and cook over low heat, stirring constantly until thick and creamy. Remove from heat and add cheeses, tuna, mustard, garlic, and sour cream. Stir together. Pour noodles into baking casserole dish and pour the sauce over the top. Sprinkle with crushed potato chips and paprika. Bake uncovered at 350 degrees for 25 minutes.