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Ingredients
| uncooked lasagna noodles: 4 oz |
| celery (chopped): 4 cups |
| onions (chopped): 1/4 cup |
| unsalted butter: 1/4 cup |
| all-purpose flour (unsifted): 1/4 cup |
| Dijon mustard: 3 Tbl |
| whole milk: 2 1/4 cups |
| canned white tuna: 12 oz (1 can, drained) |
| red sweet peppers (chopped): 1/2 cup |
optional
| potato chips (crushed): 1/4 cup |
Tuna Noodle Casserole
Credit: www.bhg.com
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Tuna and noodles launched the casserole craze in the 1930s. This classic recipe features a crunchy potato chip topper, herb-flecked noodles, white albacore tuna, roasted red peppers, and Dijon mustard.
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Prep Time
25 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
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.