Ingredients:
- 3 cups dried wide egg noodles
- 1/4 cup butter
- 1 cup chopped red sweet pepper
- 1 cup chopped celery (2 stalks)
- 1/4 cup chopped onion
- 1/4 cup all-purpose flour
- 1 - 2 tablespoons Dijon-style mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 1/4 cups milk
- 1 12 ounce canchunk white tuna (water pack), drained and broken into chunks; two 5-ounce pouches chunk light tuna in water, drained; or two 6-ounce cans skinless, boneless salmon, drained
- 1 cup cubed cheddar cheese
- 1/2 cup panko (Japanese-style bread crumbs) or soft bread crumbs
- 1/4 cup freshly grated Parmesan cheese (1 ounce)
- 1 tablespoon snipped fresh parsley
- 1 tablespoon butter, melted
Directions:
- 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.
- Meanwhile, for sauce, in a medium saucepan heat 1/4 cup butter over medium heat until melted. Add sweet pepper, celery, and onion; cook for 8 to 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 panko, Parmesan cheese, and parsley; stir in melted butter. Sprinkle crumb mixture over noodle mixture. (To serve today, omit Step 4. Continue as directed in Step 5, except bake, uncovered, for 25 to 30 minutes.)
- Cover baking dish with plastic wrap, then with foil. Freeze for up to 1 month. To serve, thaw in the refrigerator overnight (casserole may still be a bit icy).
- Preheat oven to 375 degrees F. Bake, uncovered, for 65 to 75 minutes or until heated through. Let stand for 5 minutes before serving.
Serves: 6
