Victoria's Tuna Noodle Casserole

Victoria's Tuna Noodle Casserole

I brought this classic casserole up to date with today’s tastes by seasoning it with a zippy dry mustard and stirring in cheddar cheese and roasted red sweet pepper.  

INGREDIENTS

3 Cups Medium-Size Noodles Of Your Choice (4 Ounces)

1/2 Cup Soft Bread Crumbs

2 Tablespoons Melted Butter

2 Chopped Celery Stalks

1/4 Cup Cooked Peas

1/4 Cup Chopped Yellow Onion

1/4 Cup Butter

1/4 Cup Unbleached Flour

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Dry Mustard

1/2 Teaspoon Freshly Ground Pepper

2 Cups Milk

1 Can Tuna (9 to 9.25 Ounces) Tuna (Drained & Broken Into Chunks)

1 Cup White Cheddar Cheese Cubed

1/4 Cup Chopped Roasted Red Sweet Pepper

Preheat your oven to 375 degrees. Cook noodles according to package directions. Drain and set aside. Do not rinse pasta. Meanwhile combine bread crumbs and 2 tablespoons melted butter in a small-size bowl. Set aside. For the sauce, in a medium-size saucepan cook celery and onion in 1/4 cup butter for 5 minutes until tender. Stir in flour, kosher salt, dry mustard, and pepper. Add milk all at once. Cook and stir until slightly thicken and bubbly. Add cooked peas. Combine cooked noodles, sauce, tuna, cheese cubes, and roasted pepper. Transfer to a 1 1/2 quart casserole. Sprinkle with crumb mixture. Place in oven and bake, uncovered, for 25 minutes until bubbly and top is golden. Remove from oven and let cool for 5 to 10 minutes. Serve warm. Serves 4

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