Cheesy Tuna Noodle Casserole

By LRay

Ingredients

• 3 cups dried wide egg noodles
• 1/4 cup butter
• 1 cup chopped red sweet pepper
• 1 cup chopped celery (2 stalks)
• 1/4 cup chopped onion
• 1/4 cup all-purpose flour
• 1 tablespoons Dijon-style mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 1/4 cups milk
• 1 12 ounce can chunk white tuna (water pack), drained and broken into chunks; two 5-ounce pouches chunk light tuna in water, drained; or two 6-ounce cans skinless, boneless salmon, drained
• 1 cup cubed cheddar cheese
• 1/2 cup panko (Japanese-style bread crumbs) or soft bread crumbs
• 1/4 cup freshly grated Parmesan cheese (1 ounce)
• 1 tablespoon snipped fresh parsley
• 1 tablespoon butter, melted

Details

Servings 6
Preparation time 30mins
Cooking time 30mins
Adapted from bhg.com

Preparation

Step 1

Lightly grease a 2-quart rectangular baking dish; set aside. In a large saucepan cook noodles according to package directions; drain. Return noodles to pan.

Meanwhile, for sauce, in a medium saucepan heat 1/4 cup butter over medium heat until melted. Add sweet pepper, celery, and onion; cook for 8 to 10 minutes or until tender, stirring occasionally. Stir in flour, mustard, salt, and black pepper. Gradually stir in milk. Cook and stir until slightly thickened and bubbly.

Gently fold sauce, tuna, and cheddar cheese into cooked noodles. Transfer noodle mixture to the prepared baking dish. In a small bowl stir together panko, Parmesan cheese, and parsley; stir in melted butter. Sprinkle crumb mixture over noodle mixture. (To serve today, omit Step 4. Continue as directed in Step 5, except bake, uncovered, for 25 to 30 minutes.)

Cover baking dish with plastic wrap, then with foil. Freeze for up to 1 month. To serve, thaw in the refrigerator overnight (casserole may still be a bit icy).

Preheat oven to 375 degrees F. Bake, uncovered, for 65 to 75 minutes or until heated through. Let stand for 5 minutes before serving.