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1
Lightly grease a 2-quart rectangular baking dish; set aside. In a large saucepan cook noodles according to package directions; drain. Return noodles to pan.
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2
Meanwhile, for sauce, in a medium saucepan heat 1/4 cup butter over medium heat until melted. Add sweet pepper, celery, and onion; cook for 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.
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3
Gently fold sauce, tuna, and cheddar cheese into cooked noodles. Transfer noodle mixture to the prepared baking dish. In a small bowl stir together panko, Parmesan cheese, and parsley; stir in melted butter. Sprinkle crumb mixture over noodle mixture. (To serve today, omit Step 4. Continue as directed in Step 5, except bake, uncovered, for 25 to 30 minutes.)
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4
Cover baking dish with plastic wrap, then with foil. Freeze for up to 1 month. To serve, thaw in the refrigerator overnight (casserole may still be a bit icy).
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5
Preheat oven to 375 degrees F. Bake, uncovered, for 65 to 75 minutes or until heated through. Let stand for 5 minutes before serving.
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6
Nutrition Facts (Cheesy Tuna Noodle Casserole)
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7
Per serving: 416 kcal cal., 22 g fat (13 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 95 mg chol., 779 mg sodium, 28 g carb., 2 g fiber, 7 g sugar, 25 g pro.
