Tuna Noodle Casserole
Give this childhood comfort food grown-up appeal with Dijon-style mustard and roasted red sweet peppers. For a nostalgic touch, top this casserole recipe with uncrushed potato chips.
Recipe from Better Homes and Gardens
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 - 3 tablespoons Dijon-style mustard
2 1/4 cups milk
1 12 ounce can chunk tuna, drained
1/2 cup bottled roasted red sweet peppers, chopped
Potato chips, optional
Preheat oven to 375 degrees F. In large saucepan cook noodles according to package directions. Drain; return noodles to pan.
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.
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.
Per Serving: cal. (kcal) 419, Fat, total (g) 16, chol. (mg) 110, sat. fat (g) 10, carb. (g) 36, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 8, pro. (g) 29, vit. A (IU) 728.85, vit. C (mg) 51.96, Thiamin (mg) 0.5, Riboflavin (mg) 0.52, Niacin (mg) 12.64, Pyridoxine (Vit. B6) (mg) 0.35, Folate (µg) 112.89, Cobalamin (Vit. B12) (µg) 3.05, sodium (mg) 720, Potassium (mg) 576, calcium (mg) 201.94, iron (mg) 2.7, Percent Daily Values are based on a 2,000 calorie diet