Ingredients needed:
* 3 cups of dried wide egg noodles
* 1/4 cup of butter
* 1 cup of chopped red sweet pepper
* 1 cup of chopped celery (2 stalks)
* 1/4 cup of chopped onion
* 1/4 cup of all-purpose flour
* 2 tablespoons of Dijon-style mustard
* 1/2 teaspoon of salt
* 1/4 teaspoon of ground black pepper
* 2 1/4 cups of milk
* 1 12-ounce can chunk white tuna, drained and broken into chunks
* 1 cup of cubed cheddar cheese
* 1/2 cup of soft bread crumbs
* 1/4 cup of freshly grated Parmesan cheese
* 1 tablespoon of snipped fresh parsley
* 1 tablespoon of butter, melted
Preparation steps:
* Preheat oven to 375 degrees.
* Lightly grease a 2-quart rectangular baking dish; set aside. In a large saucepan, cook noodles according to package directions; drain. Return noodles to pan.
* In a medium saucepan, heat the 1/4 cup butter over medium heat until melted. Add sweet pepper, celery and onion; cook for 10 minutes or until tender, stirring occasionally. Stir in flour, mustard, salt, and black pepper. Gradually stir in milk. Cook and stir until slightly thickened and bubbly.
* Gently fold sauce, tuna, and cheddar cheese into cooked noodles. Transfer noodle mixture to the prepared baking dish. In a small bowl, stir together bread crumbs, Parmesan cheese, and parsley; stir in the 1 tablespoon of melted butter. Sprinkle crumb mixture over noodle mixture.
* Bake uncovered for 70 to 75 minutes. Let stand for 5 minutes.
Serve and enjoy
(serves 6)
