Tuna Noodle Casserole
1 cup chopped celery
1/4 cup chopped onion
1/4 cup butter
1/4 cup flour
2 tbsp Dijon-style mustard
1/4 tsp black pepper
2 1/4 cups milk
1 (12 oz) can chunk tuna, drained
1/2 cup bottled, roasted, sweet red peppers, chopped
Preheat oven to 375F. Cook noodles according to package directions. Drain; return noodles to pot. For sauce: In a medium saucepan melt butter and cook celery and onion until tender. Stir in flour, mustard and pepper. Add milk all at once; cook and stir until slightly thickened and bubbly, whisking to remove any lumps. Gently fold sauce, tuna and peppers into noodles. Transfer to lightly greased 1.5-quart baking dish. Bake, uncovered, for 30-35 minutes or until heated through. Let stand 5 minutes.
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