This is my nan’s recipe, she always makes it for family get togethers and it is always the first thing to be gobbled up. I love this as its a great store cupboard tea, I always have the ingredients in so tend to knock this up when I’m all out of fresh ingredients. I’m not a big fan of fish so its a good way to get some fish into our weekly meals!
It sounds bizarre, with the use of cream of celery soup forming the basis of the sauce but don’t let this put you off. Its really delicious and gives a gorgeous rich, creamy and cheesy sauce. Serves four. Great served with garlic bread, salad or just crusty buttered bread.
1 can of Campbell’s condensed cream of celery soup
1 tin of tuna
100g Cheddar cheese (grated)
Splash of sherry or white wine (optional)
1) Put the pasta on to boil in a pan of salted boiling water. Preheat the oven to 190* (fan 180*).
2) Finely chop the onion and add it to the pasta pan.
3) Boil the pasta and onion until the pasta is cooked (according to packet instructions).
4) When the pasta is a few minutes from done, add the soup to a saucepan and add the sherry (if using), milk, half the cheese and the tuna (drained). Mix together and heat for a few minutes until fairly hot.
5) Drain the pasta and onion and stir in the sauce mixture.
6) Pour the pasta in sauce into a baking dish, top with the remaining cheese and bake for approx. 10 minutes, or until the cheese is melted and golden on top.
- Mushroom soup is also good in this recipe (not as good as the celery though).
- You can substitute the tuna for tinned salmon if you prefer.
- Add some sautéed mushrooms, tinned sweetcorn or peas for some extra veggies.