Monday, April 16, 2012

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. 


  1. Hi there, this is a really nice post about fish/seafood. It would be great if you linked to it in my Food on Friday series. This week it is about all things fishy and seafoody. Food on Friday

    1. You are such a star for putting up the link. Thank you very much. We now have a nice collection of all things fishy!