My Friend Amy recently came up with this idea to celebrate autumn and all the great foods that go with it. I have to say that Autumn and Spring are my favourite seasons (I can never decide which I like more). I love the smell of the leaves, the colours, and the lovely wind. I enjoy bundling up because it’s just a little chilly (not freezing yet) with hand-knit scarves and cowls.

My favourite fall recipe (also the one I’m most proud of) is my Pumpkin Spice Loaf. I absolutely love the pumpkin spice loaf from Starbucks, and I was determined to make it. After many failed attempts and some mediocre loafs, I discovered the secret to Starbucks’ Pumpkin Spice Loaf. Now, since I already shared that recipe for Tea Talks so I need to share something different.

Then my second thought was my mother’s Oven-Roasted Vegetables. So I went searching for a picture, knowing that I made them when we were living in London. Well, it turns out I already shared the recipe for Oven-Roasted Vegetables as well.

So I’ve decided to share my mom’s lovely Tuna Noodle Casserole adapted from the Better Homes & Gardens Cookbook! I love canned tuna and this casserole is perfect straight from the oven, or reheated for lunch the next day. It’s comfort food and a well-balanced meal.

Also, visit My Friend Amy’s blog for a Mister Linky with all the Fall Festival recipes!

Tuna Noodle Casserole

Preheat oven to 375°F. Makes 4 servings.

Ingredients:

• 1 cup elbow macaroni (3.5 oz.)
• 1 cup chopped celery
• 1/4 cup chopped onion
• 3 tablespoons butter or margarine
• 1/4 cup all-purpose flour
• 1 1/2 cup milk
• 1 can (10 oz.) of cream of mushroom soup
• 3 cans (approx. 550g total) of tuna
• 3/4 cup peas

Preparation:

1. Cook noodles according to package directions. Drain and set aside.
2. Cook frozen peas according to package directions. Drain and set aside.
3. For sauce, in a medium saucepan, cook celery and onion in 2 tablespoons butter or margarine till tender. Stir in flour to thicken.
4. Add milk and cream of mushroom soup. Cook and stir till slightly thickened and bubbly.
5. Combine sauce with tuna, peas, and noodles.
6. Transfer to a large casserole dish and bake, uncovered, for 20 minutes (or until bubbly)

Substitutions (optional):

• Use canned salmon instead of tuna
• Add mushrooms (canned or fresh)
• Use mixed casserole vegetables instead of just peas
• Top with cheese or bread crumbs