prep 30 minutes bake 25 minutes at 375°F stand 5 minutes
6 cups dried wide noodles (about 10 oz.)
½ cup butter, cut up
2 cups chopped red sweet peppers
1 cup chopped celery
½ cup chopped onion
½ cup all-purpose flour
2 to 3 Tbsp. Dijon-style mustard
½ tsp. salt
½ tsp. black pepper
4½ cups fat-free milk
2 12-oz. cans chunk white tuna (water pack), drained and broken into chunks, or four 5-oz. pouches chunk light tuna in water, drained
1 cup panko bread crumbs
½ cup grated Parmesan cheese
2 Tbsp. snipped fresh parsley
2 Tbsp. butter, melted
1. Preheat oven to 375°F. Lightly grease a 3-qt. rectangular baking dish. In a pot cook noodles according to package directions. Drain; return noodles to pot.
2. Meanwhile, for sauce, in a large saucepan melt butter over medium heat. Add sweet peppers, celery, and onion; cook 8 to 10 minutes or until tender, stirring occasionally. Stir in flour, mustard, salt, and black pepper. Add milk all at once; cook and stir until slightly thickened and bubbly.
3. Gently fold sauce and tuna into cooked noodles. Transfer noodle mixture to the prepared baking dish. In a bowl stir together the remaining ingredients. Sprinkle crumb mixture over casserole.
4. Bake, uncovered, 25 to 30 minutes or until heated through. Let stand 5 minutes before serving.
number of servings 8
per serving486 cal., 20 g fat (11 g sat. fat), 113 mg chol., 779 mg sodium, 47 g carb., 3 g fiber, 11 g sugars, 28 g pro.
FLEX IT
This classic casserole is easily adaptable. Instead of tuna, use four 6-oz. cans skinless, boneless salmon, drained; 2 cups shredded cooked chicken breast; or 2 cups julienned low-sodium ham.
