Tuesday, February 14, 2012

Tuna Noodle Casserole

Tuna Noodle Casserole
serves 4
recipe found in Better Homes and Garden (May 2008)
Can't forget the potato chips!

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

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.
I had to add cheese too!

Karl's reaction: "Could use juuuuust a little bit more salt babe."

My take: I felt like this needed a little bit of lemon and some dill or something. Otherwise it was pretty good!


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