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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!

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  • Makes: 4 servings
  • Prep: 25 mins
  • Bake: 30 mins 375°F
  • Stand: 5 mins

Tuna Noodle Casserole

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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