Recipes: Tuna Noodle Casserole

Tuna Noodle Casserole
Recipe from Better Homes & Garden magazine.
3 cups medium noodles
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 Chuck tuna drained
1/4 cup bottled roasted red sweet peppers, chopped.


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. 

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