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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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No cream of soups. Ingredients:
8 ounces whole wheat rotini, dried |
1/4 cup butter |
1 medium onion, chopped (3/4 cup) |
2 stalks celery, chopped (1 cup) |
1/4 cup all-purpose flour |
3 tablespoons dijon mustard |
1/2 teaspoon pepper |
1/4 teaspoon salt |
3 cups milk |
24 ounces chunk light tuna |
2 medium roma tomatoes, chopped |
1 cup crushed potato chip (optional) |
Directions:
1. Preheat oven to 375 degrees F. Lightly grease a 3 quart glass baking dish. Cook pasta to al dente, according to package directions. Drain well, and place in a large bowl.
2. In a large saucepan, melt butter over medium heat. Cook onion and celery, stirring until vegetables are tender. Stir in flour, mustard, pepper, and salt. Add milk all at once. Increase heat, and cook and stir until sauce is thick and bubbly, whisking to remove lumps.
3. Gently fold sauce, tuna, and tomatoes into noodles. Transfer mixture to prepared baking dish, optionally topping with chips.
4. Bake 20-30 minutes, until heated through. Let stand 5 minutes before serving.
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