Forgot to buy it, so I made it myself!

Occasionally I make a tuna casserole. I'm not a huge fan of cream of _______ soups. I find them all to taste a bit salty. I keep a few cream of mushroom soups on hand for green bean casserole, and sometimes cream of celery for my tuna casserole. Well, I discovered I had no cream of celery for a tuna casserole. Thanks to modern technology I jumped on Google and researched some recipes. I think I've found a winner and WAY better than any from a can.

Here it is. I found it (and adapted it) from allrecipes.com.

• 2-1/4 cups chicken stock ( I used broth)
• 9 ounces celery, chopped
• 1-1/2 ounces carrots,chopped
• 1-1/2 ounces onions, chopped
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt  
• 1/8 teaspoon ground pepper 
• 2-1/4 cups hot milk 
• 3 tablespoons butter
• scoop of minced garlic 

 

Melt butter in pot. Add veggies and saute slightly. Add stock or broth and bring to a boil. Whisk together the flour, salt, pepper, and milk. Boil for 10 minutes stirring regularly.  The original recipe suggested you remove the cooked veggies or use a stick blender to puree them. I like the soft veggie chunks so I left them as is. This was delicious on noodles with a can of tuna fish mixed in and crumbled potato chips on top. Or this would be great for soup. As a soup I would add come chopped cooked chicken and maybe add a sprinkle of cheese. But I don't think I'll be buying those cans of creamed anything anymore.
Happy Summer!
*note: they measured it in ounces but I just chopped the veggies according to how much I like of each one. Don't stress about the specific amounts for those.