Baked Tuna Noodle Casserole

1 (12-ounce) package egg noodles

1/4 cup butter

1 medium onion, chopped

2 stalks celery, chopped

1 small green (bell) pepper, chopped

1/4 cup all-purpose flour

2 1/2 cups milk

1 (12.5-ounce) can tuna, drained

1 (7-ounce) can sliced mushrooms, drained

1 teaspoon dried dill weed

1 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

2 cups cheddar cheese, grated

1/2 cup cracker or potato chip crumbs

1. Grease 13 x 9 x 2-inch baking dish; set aside.
2. Cook noodles according to package directions.
3. Melt butter in medium-sized saucepan; add onion, celery and green pepper. Cook until vegetables have softened. Add flour and continue to cook, stirring constantly, for 1 minute. Slowly stir in milk; bring to a boil and cook for 2 minutes. Remove from heat. Add the tuna, mushrooms, dill weed, salt and pepper, gently stirring to mix.
4. Place half the cooked noodles in prepared baking dish. Spoon on half the tuna mixture and top with 1 cup cheese. Repeat with remaining half of ingredients in same order. Top with the crumbs.
5. Bake at 350*F (175*C) for 30 minutes or until golden and bubbly.

Makes 6 servings.

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