I make my version of tuna casserole with cream of celery soup, spaghetti, a little milk, and a can of drained tuna. Topped with seasoned breadcrumbs and parmesan cheese. For forty years I have been making it with canned soup -- usually generic.
Today I made my own fresh condensed cream of celery soup == and what a difference! The taste was amazing. I will never buy a can of cream of whatever again.
I used this recipe:
http://tammysrecipes.com/homem...cream_of_celery_soupThe flavor was bright and aromatic, not overwhelmed with onion or garlic. In fact I could not discern those tastes directly. I cut the recipe in half and used a small amount of garlic salt in lieu of the chopped garlic and salt.
Since I am cooking for one I used half of the soup recipe and made my tuna casserole. I put the other half in the freezer for later use. Oh it was so good. That was lunch -- the other half for dinner. Mmmmmm.
I make a similar casserole using cream of chicken soup and chicken breast. The above-mentioned site gives a condensed cream of chicken recipe that I will also be using in the future.
I anticipate using the cream of celery soup with left over turkey to make turkey tetrazini too.
I credit this site and all its contributors for helping me adjust the type of foods I eat. I no longer buy prepared foods, baked goods, or mixes. I've been baking all my own bread since Dec. 2011. I even made a batch of saltine crackers the other day. I grind my own hamburger. I'm on the trail to being able to buy grass fed beef and free range chickens. I still have a long way to go (still do not like most veggies) but I'm working on it. Thanks again.
