Tuna-Noodle Casserole

This recipe is from the New BHG cookbook.

3 cups noodles (4 oz.)

1/2 cup bread crumbs

1 T butter

1 cup chopped celery

1/4 cup chopped onion (or just 1 onion chopped)

2 T butter

1/4 cup flour

1/2 tsp salt

1/2 tsp dry mustard

1/4 tsp black pepper

2 cups milk

1 6-oz can tuna, drained (or 2 5-oz cans)

1/2 cup cheese cubes (2 oz)

1 roasted red bell pepper, chopped

Cook noodles, drain. Combine bread crumbs and melted 1 T of butter, set aside.

Cook celery and onion in 2 T butter in large skillet until tender. Sir in flour, salt, dry mustard, and pepper. Add milk, cook and stir until slightly thickened and bubbly. Combine everything together (except crumb mixture) and put into 1.5 or 2 qt casserole dish. Sprinkle with crumb mixture. Bake uncovered at 375 F for 20-25 minutes until bubbly and top is golden.

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This was a yummy dinner. The original BHG recipe has twice the amount of tuna, cheese, and butter, but I wanted a lower fat version. It was very good.

Notes: This is great with whole wheat elbow macaroni & ww flour. The bell pepper is not essential, but it makes it more fun. The onion could be replaced with extra celery. This recipe is very forgiving.