| Fast Prep

cheesy tuna noodle casserole

prep: 30 minutes | bake: 30 minutes at 375°F | stand: 5 minutes | MAKES: 6 servings (1⅓ cups each)

• 3 cups dried wide noodles (6 oz.)
• ¼ cup butter
• 1 cup chopped red sweet pepper
• 1 cup chopped celery
• ¼ cup chopped onion
• ¼ cup all-purpose flour
• 1 to 2 Tbsp. Dijon-style mustard
• ½ tsp. salt
• ¼ tsp. black pepper
• 3 cups milk
• 1 12-oz. can or two 5-oz. pouches chunk white tuna (water pack), drained
• 6 oz. cheddar cheese, cut into ¼-inch cubes
• ½ cup panko bread crumbs
• 1 Tbsp. butter, melted

1. Preheat oven to 375°F. In an oven-safe 6-qt. pot cook noodles according to package directions; drain in a colander. Set noodles aside. Wipe out pot.

2. In the same pot melt the ¼ cup butter over medium heat. Add sweet pepper, celery, and onion; cook 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 stir in tuna, cheese, and the cooked noodles. In a small bowl stir together panko and the 1 Tbsp. melted butter until evenly coated. Sprinkle over casserole.

3. Bake, uncovered, 30 to 35 minutes or until topping is golden brown. Let stand 5 minutes before serving.

PER SERVING: 473 cal., 24 g fat (14 g sat. fat), 105 mg chol., 766 mg sodium, 37 g carb., 2 g fiber, 9 g sugars, 26 g pro.