Tuna Casserole

I decided to make tuna casserole tonight. It's another very simple thing to make, and there is no canned soup in it despite it being in the same style as some of the canned soup versions of this dish. Hope you enjoy!

4 5-ounce cans of tuna packed in water, drained
1 pound wide egg noodles, boiled for 6 minutes
1-2 cups corn (can be canned, fresh or frozen, although I usually use frozen)
1 tablespoon lemon pepper

2 tablespoons butter
pinch salt
3/4 cup chopped celery

2 tablespoons butter
2-3 tablespoons superfine flour (like Wondra)
1 1/2-ish cups milk
salt and pepper to taste
few grates fresh nutmeg

Put the first group of ingredients in a large casserole dish. Melt two tablespoons of butter over medium to medium high heat in a small saucepan and add celery and salt. Fry the celery in the butter until the butter is browned and smells nutty, and until the celery is darkened and somewhat crisp. Spoon out celery (leaving as much butter in possible in the saucepan) and set aside. Add remaining butter and the flour to the saucepan and whisk or stir until well combined and barely browned (you are making a roux here). Whisk in the milk, salt, pepper and nutmeg and continue to whisk until it is like a VERY thick soup. Whisk in celery mixture and set aside for about 5 minutes to finish thickening as it cools. Stir soup into the casserole dish and combine well with other ingredients. Spread out evenly in the dish and bake at 350F for about 40 minutes, or until top is well browned. Serves 4.


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