Tuna Noodle Casserole

On Monday it was snowy and cold. yuck. I was in need of some serious comfort food--something "warm and cozy" as we say around here--so I was intrigued by this updated version of Tuna Casserole from Better Homes and Gardens. It didn't disappoint and I was left feeling nice and comforted, I mean full. The kids gobbled it up quickly too, almost as fast as their asparagus--I love that they are fans of asparagus, because that's important this time of year :)
Tuna Noodle Casserole
3 cups medium noodles (4 oz.)
1 cup chopped celery
1/4 cup chopped onion
1/4 cup butter (I just used 2 Tbsp)
1/4 cup all-purpose flour
2 to 3 Tbsp. Dijon-style mustard
2-1/4 cups milk
1 12-oz. can chunk tuna, drained (I used canned chicken)
1/2 cup bottled roasted red sweet peppers, chopped
fried onions for topping, optional

1. Preheat oven to 375 degrees F. In large saucepan cook noodles according to package directions. Drain; return noodles to pan.

2. For sauce, in medium saucepan cook celery and onion in hot butter until tender. Stir in flour, mustard, and 1/4 teaspoon black pepper. Add milk all at once; cook and stir until slightly thickened and bubbly, whisking to remove any lumps.

3. Gently fold sauce, tuna, and peppers into noodles. Transfer to lightly greased 1-1/2-quart baking dish. Top with fried onions. Bake, uncovered, 30 to 35 minutes or until heated through. Let stand 5 minutes. Serves 4.