Tuna-Noodle Casserole

Recipe by: LACTAID® Brand

Not your ordinary tuna-noodle casserole. Mushrooms, green beans, and sweet peppers add color and flavor to this family-pleasing dish.

Servings

Prep Time

35 min

Cook Time

20 min

Total Time

55 min

4 ounces dried medium noodles

1 (10 ounce) package frozen whole or cut green beans

¼ cup fine dry bread crumbs

1 tablespoon butter or margarine, melted

2 tablespoons butter or margarine

1 cup sliced fresh mushrooms

1 medium red or green sweet pepper, cut into bite-size strips

1 medium onion, chopped

½ cup sliced celery

2 cloves garlic, minced

¼ cup all-purpose flour

½ teaspoon salt

½ teaspoon dry mustard

¼ teaspoon ground black pepper

1 (9 ounce) can tuna (water-pack), drained and broken into chunks

Preheat oven to 350 degrees F.
Cook noodles according to package directions, adding the green beans the last 3 minutes of cooking. Drain and set aside.
Toss the bread crumbs with the 1 tablespoon melted butter; set aside.
In a large skillet, melt 2 tablespoons butter over medium heat. Add mushrooms, sweet pepper, onion, celery, and garlic. Cook and stir until vegetables are tender. Stir in flour, salt, mustard, and black pepper. Add LACTAID® Reduced Fat 2% Lactose-Free Milk all at once; cook and stir until thickened and bubbly. Stir in tuna, cooked noodles, and green beans.
Spoon tuna mixture into a 1 ½-quart au gratin dish or oval baking dish. Sprinkle bread crumb mixture atop casserole. Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes or until heated through and bread crumbs are golden.