Updated tuna noodle casserole

 

Makes 8 servings

• 1 package (12 ounces) wide egg noodles
• ¼ cup unsalted butter
• 12 butter crackers, crumbled (½ cup)
• 1 medium-size onion, chopped
• 2 stalks celery, chopped
• 1 small sweet redpepper, cored, seeded and cut into squares
• 1 small sweet green pepper, cored, seeded and cut into squares
• 1 cup sliced mushrooms
• ¼ cup all-purpose flour
• 1½ cups milk
• 1 cup cubed extra-sharp white cheddar cheese
• 1 large can (12½ ounces) tuna in water, drained and flaked
• 1 tablespoon chopped fresh dill or 1 teaspoon dried
• 1 teaspoon salt

1. Cook noodles according to package directions, drain ; combine noodles with 1 tablespoon butter in 13 x 9 x 2-inch baking dish until noodles are coated and spread evenly in baking dish.
2. Preheat oven to 375F.
3. Melt remaining 3 tablespoons butter in medium-size saucepan ; combine 1 tablespoon butter with crumbs in small bowl for topping.
4. Add onion, celery, red and green peppers and mushrooms to butter in saucepan ; sauté 10 minutes until tender.
5. Stir in flour until well-combined ; cook, stirring, 1 minute.
6. Stir in milk until smooth ; bring mixture to boiling, stirring.
7. Lower heat ; simmer, stirring occasionally, 4 minutes.
8. Stir in cheese cubes, tuna, dill and salt ; spoon over noodles.
9. Sprinkle crumb topping lightly over casserole.
10. Bake in preheated oven for 30 minutes until heated through and bubbly ; serve hot.

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