Grandma Ola's Tuna Spaghetti Casserole
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1 cspaghetti (macaroni pasta)
1 can(s)tuna (7 oz)
1 can(s)cream of mushroom soup
1/2 tspsalt (optional)
1 Tbsponion, finely chopped
1/4 tspcelery leaf powder
1/2 tspfrench's mustard
How to Make Grandma Ola's Tuna Spaghetti Casserole
- Put 3 c water in a 2 quart pan and bring to boil. Add dash of garlic powder and 1 cup "spaghetti" (my mom always used elbow macaroni). Stir and cook on medium high to al dente, about 7 minutes (check package directions). Drain, return to pan, cover and set aside.
- While pasta cooks, in a small bowl, mix 1/2 cup cold milk with 2 tablespoons cornstarch. Set aside.
- In a medium bowl combine 2 beaten eggs, tuna (instructions do not say to drain it, but I think Mom did), cream of mushroom soup, salt (Mom usually omitted this), tablespoon of chopped onion (or more), 1/4 teaspoon celery leaf powder (or more), 1/2 teaspoon French's mustard (you can guess where Grandma probably got this recipe), milk & cornstarch mixture (stir just before adding). Stir well.
- Grandma's original instructions: "Pour into the cooked spaghetti & stir. Cook over low heat to thicken. Stir a little."
(You will probably need to cook the mixture over low heat at least 5 minutes to make sure the eggs and cornstarch are done. Remember however, all stoves are different, so watch the mixture closely; you'll be able to tell when it's ready because the consistency will suddenly be thick/viscous. It's done then. Remove from heat and serve immediately. (Do not over cook as this will break down the cornstarch.)