Tuna Noodle Casserole

Nothing beats this classic tuna noodle casserole. For a faster version of the sauce, substitute a 10 ¾ -ounce can condensed cream of mushroom soup mixed with ¾ cup milk.



PREP: 25 minutes
BAKE: 20 minutes
OVEN: 375°F
MAKES: 4 servings

INGREDIENTS
3 cups dried medium noodles (4 ounces) or 1 cup dried elbow macaroni (3½ ounces)
½ cup soft bread crumbs*
1 tablespoon butter, melted
1 cup chopped celery
¼ cup chopped onion
¼ cup butter or margarine
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon dry mustard
¼ teaspoon black pepper
2 cups milk
1 9-ounce can tuna, drained and broken into chunks, or two 6-ounce cans skinless, boneless salmon, drained
1 cup cubed cheddar cheese (4 ounces)
¼ cup chopped roasted red sweet pepper or pimiento

PREPARATION
1. Cook noodles according to package directions; drain. Set aside. Meanwhile, combine bread crumbs and 1 tablespoon melted butter; set aside.
2. For sauce, in a medium saucepan cook celery and onion in the ¼ cup butter until tender. Stir in flour, salt, dry mustard, and black pepper. Add milk all at once; cook and stir until slightly thickened and bubbly.
3. Combine sauce, tuna or salmon, cheese cubes, roasted sweet pepper or pimiento, and cooked noodles. Transfer to a 1 ½ -quart casserole. Sprinkle with crumb mixture.
4. Bake, uncovered, in a 375°F oven for 20 to 25 minutes or until bubbly and topping is golden.
*NOTE: Use a blender or food processor to make fluffy soft bread crumbs. One slice yields ¾ cup crumbs.

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