Tuna Noodle Casserole*

I found this recipe on Better Homes and Gardens' website. It was pretty tasty.

Prep: 25 minutes Bake: 20 minutes

Ingredients
3 cups medium noodles (4 ounces) or 1 cup elbow macaroni (3 1/2 ounces)
1/2 cup soft bread crumbs
1 tablespoon butter, melted
1 cup chopped celery
1/4 cup chopped onion
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
2 cups milk
1 9- or 9 1/4-ounce can tuna, drained and broken into chunks, or two 6-ounce cans skinless, boneless salmon, drained
1 cup cheddar cheese cubes (4 ounces)
1/4 cup chopped roasted red sweet pepper or pimiento

Directions-preheat oven to 375 degrees.
1. Cook noodles or macaroni according to package directions. Drain and set aside. Meanwhile, combine bread crumbs and 1 tablespoon melted butter; set aside.
2. For sauce, in a medium saucepan cook celery and onion in the 1/4 cup butter until tender. Stir in flour, salt, dry mustard, and black pepper. Add milk all at once; cook and stir until slightly thickened and bubbly. Combine sauce, tuna, cheese cubes, roasted pepper, and cooked noodles. Transfer to a 1-1/2-quart casserole. Sprinkle with crumb mixture. Bake, uncovered, for 20 to 25 minutes or until bubbly and top is golden.
3. Makes 4 servings
4. Vegetable Tuna-Noodle Casserole: Prepare as above, except add 1 cup frozen vegetables, thawed, with the tuna; transfer tuna mixture to a 2-quart casserole.