I found this recipe for Tuna Noodle Casserole in the January/February Food Network magazine and it seemed like a good dish to try while we work our way through a cold winter. It wasn’t too hard to make. Paula and I made it after I got home from school. After dinner, we just relaxed as a family…and that was a good way to end this short week of school.

Here is the recipe…

Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Add 6 ounces of egg noodles to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the noodles and return to the pot.

Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add 6 scallions (just the white parts, finely chopped) and 3 stalks of thinly sliced celery. Cook, stirring occasionally, until softened, about 2 minutes. Add 1 12-ounce can of evaporated milk, 1/2 teaspoon salt and a few grinds of pepper. Stir 1 cup of frozen peas and carrots and 1 tablespoon of Dijon mustard. Bring to a boil, then reduce the heat to medium low. Cook, stirring occasionally, until slightly thickened, approximately 2 to 3 minutes.

Pour the sauce over the noodles; stir in 1/2 cup of light sour cream, 1/2 cup of shredded mozzarella-cheddar cheese mixed, 1 can of water-packed tuna (drained) and the reserved cooking water. Transfer to a 1 1/2-quart baking dish.

Melt the remaining 1 tablespoon butter. Toss with 1/4 cup of panko breadcrumbs, the scallion greens, celery leaves and remaining 1/4 cup of the shredded cheese. Season with salt and pepper and sprinkle over the casserole. Bake until golden, 15 to 20 minutes and then enjoy!