Ingredients
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1/2 cup soft breadcrumbs
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1 tablespoon butter, melted plus
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1/4 cup butter
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1 cup celery, chopped
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1/4 cup onion, chopped
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1/4 cup flour
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1/2 teaspoon salt
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1/2 teaspoon mustard powder
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1/4 teaspoon black pepper
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2 cups milk
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1 (9 ounce) can tuna, drained
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1 cup cheddar cheese, shredded
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1/4 cup roasted red peppers or 1/4 cup pimiento, chopped
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3 cups medium noodles or 1 cup elbow macaroni
Instructions
- Preheat oven to 375°F.
- Cook noodles, drain, and set aside.
- Meanwhile, combine breadcrumbs with 1 tablespoon melted butter.
- Set aside.
- For sauce, in a medium saucepan cook onion and celery in 1/4 cup butter until softened.
- Stir in flour, salt, mustard powder, and black pepper.
- Add milk all at once.
- Whisk until slightly thickened and bubbly.
- Combine sauce, tuna, cheese, roasted pepper or pimiento, and cooked noodles.
- Transfer to a 1 1/2 quart casserole dish.
- Sprinkle with breadcrumb mixture.
- Bake, uncovered, for 20-25 minutes until bubbly and breadcrumbs are golden brown.