TUNA NOODLE CASSEROLE
4 cups dried wide noodles (8oz)
1/4 cup butter or vegetable oil
1 cup chopped celery (2 stalks)
3/4 cup onion (chopped)
1/4 cup all-purpose flour
3 Tbsp dijon-style mustard
1/2 tsp ground black pepper
1/4 tsp salt
3 cups milk
1 cup water
2 (12oz) cans chunk light tuna (drained)
2/3 cup roma tomatoes (chopped)
1 cup crushed potato chips
1. Preheat oven to 375°. Lightly grease a 3 quart casserole dish.
Cook noodles according to package directions. Drain; return noodles to
pan.
2. In large saucepan, melt butter over medium heat. Add celery and
onion; cook and stir until vegetables are tender. Stir in flour,
mustard, pepper, and salt. Add milk all at once; cook and stir until
sauce is thickened and bubbly, whisking to remove any lumps.
3. Gently fold sauce, tuna, and tomatoes into noodles. Transfer to
prepared casserole or baking dish. If desired, top with chips.
4. Bake about 20 minutes or until heated through. Let stand 5 minutes before serving. Makes 8 servings.
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