Tuna Noodle Casserole

Dijon-style mustard and roasted red sweet peppers update the classic tuna casserole recipe. Yet even a modern take on tuna noodle casserole needs something crunchy on top. As always, potato chips do the trick!

Tuna Noodle Casserole
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32 users rated this recipe an average rating of 3.5
Makes:
4 servings
Prep:
25 mins
Bake:
30 mins 375°F
Stand:
5 mins
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Tuna Noodle Casserole

Ingredients
3
cups medium noodles (4 oz.)
1
cup chopped celery
1/4
1/4
cup butter
2
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

Directions

  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. Serves 4.

Nutrition Facts

(Tuna Noodle Casserole)
    Per serving:
  • 419 kcal cal.,
  • 16 g fat
  • (10 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 110 mg chol.,
  • 720 mg sodium,
  • 36 g carb.,
  • 2 g fiber,
  • 8 g sugar,
  • 29 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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