Tuna Noodle Casserole

Ingredients

• 3 cup(s) medium noodles (4 oz)
• 1 cup(s) chopped celery
• 1/4 cup(s) chopped onion
• 1/4 cup(s) butter
• 1/4 cup(s) all-purpose flour
• 2-3 tablespoon(s) dijon-style mustard
• 2 1/4 cup(s) milk
• 1 12 oz can water packed chunk albacore tuna, drained
• 1/2 cup(s) bottled roasted red peppers, chopped
• potato chips, optional

Preparation

1. 1. Preheat oven to 375 degrees F. In large saucepan cook noodles according to package directions. Drain; return noodles to pan.


2. 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. 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.




4. Nutrition Facts (Tuna Noodle Casserole) Servings Per Recipe 4,
5. Calories 419,
6. Protein (gm) 29,
7. Carbohydrate (gm) 36,
8. Fat, total (gm) 16,
9. Cholesterol (mg) 110,
10. Saturated fat (gm) 10,
11. Monosaturated fat (gm) 4,
12. Polyunsaturated fat (gm) 1,
13. Dietary Fiber, total (gm) 2,
14. Sugar, total (gm) 8,
15. Vitamin A (IU) 729,
16. Vitamin C (mg) 52,
17. Thiamin (mg) 1,
18. Riboflavin (mg) 1,
19. Niacin (mg) 13,
20. Pyridoxine (Vit. B6) (mg) 0,
21. Folate (µg) 113,
22. Cobalamin (Vit. B12) (µg) 3,
23. Sodium (mg) 720,
24. Potassium (mg) 576,
25. Calcium (DV %) 202,
26. Iron (DV %) 3,
27. Percent Daily Values are based on a 2,000 calorie diet