Saturday, March 21, 2009

Tuna Noodle Casserole

  • 3 cups medium noodles (4 oz.)
  • 1 cup chopped celery
  • 1/4 cup chopped onion
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 to 3 Tbsp. Dijon-style mustard
  • 2-1/4 cups milk
  • 1 12-oz. can chunk tuna, drained
  • 1/2 cup bottled roasted red sweet peppers, chopped
  • Potato chips, optional

1. Preheat oven to 375 degrees F. In large saucepan cook noodles according to package directions. Drain; return noodles to pan.

2. For sauce, in medium saucepan cook celery and onion in hot butter until tender. Stir in flour, mustard, and 1/4 teaspoon black pepper. Add milk all at once; cook and stir until slightly thickened and bubbly, whisking to remove any lumps.

3. Gently fold sauce, tuna, and peppers into noodles. Transfer to lightly greased 1-1/2-quart baking dish. Top with chips. Bake, uncovered, 30 to 35 minutes or until heated through. Let stand 5 minutes. Serves 4.

From Better Homes and Gardens

Submitted by Shelli

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