Ingredients
The following ingredients have 4 Servings
- 2 tablespoons butter
- 2 1/2 cups finely diced celery, (including leaves)
- 1 medium onion, (finely diced)
- 1 garlic clove, (minced)
- 4 cups chicken broth
- 2 1/2 teaspoons dried tarragon
- 1/2 cup buttermilk
- 1/2 cup heavy cream
- salt and pepper
- 1 (16-ounce) package egg noodles
- 2 tablespoons butter
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1 cup mayonnaise
- 2 cups Cream of Celery Soup
- 1 1/2 cups evaporated milk
- 1 cup peas
- 1 (12-ounce) can water packed tuna with liquid
- 1 1/2 teaspoons black pepper
- 2 cups shredded cheddar cheese
- 1 cup coarsely crumbled potato chips
Instruction
- Make homemade Cream of Celery Soup. In a large saucepan over medium-high heat, melt butter. Add celery and onion and cook until soft, about 8 minutes.
- Add garlic and cook another 2 minutes.
- Add broth and bring to a boil.
- Add tarragon, reduce heat to low and add the buttermilk and cream. Simmer until somewhat reduced, about 20 to 25 minutes. Season to taste with salt and pepper.
- Use an immersion blender to blend until smooth or transfer mixture to a blender and blend until smooth. Measue out 2 cups to use for the casserole and you can freeze the rest for a later use.
- Cook egg noddles according to package directions, but shave a minute or two off of the cooking time so that they are slightly undercooked. Drain well.
- Preheat oven to 325 degrees and lightly grease a 9x13-inch baking dish.
- Saute the celery and onion in the butter until soft.
- In a large bowl, mix together mayonnaise, 2 cups Cream of Celery Soup, evaporated milk, 1 1/2 cups shredded cheddar cheese, the celery/onion mixture, the tuna along with the liquid in the can, peas, and pepper.
- Stir in egg noodles. Transfer mixture to prepared baking dish. Sprinkle remaining cheese and potato chips on top. Bake for 30 minutes.
