Tuna-Noodle Casserole

Prep: 25 minutes Bake: 20 minutes at 375

Serves: 4

4 oz.	whole wheat pasta (rotini, macaroni, shells, whatever)
1/4 c.	soft bread crumbs
1 T.	butter, melted
1 c.	chopped celery
1/4 c	chopped onions
1 T.	butter or margarine
1/4 c.	all-purpose flour
1/2 tsp.	salt
1/2 tsp.	dry mustard
1/4 tsp.	black pepper
2 c.	skim milk
1 can	tuna in water
1 c. (4 oz)	cheddar cheese, cubed
1 c.	frozen vegetables (thawed)

1. Cook the pasta according to package. Drain and set aside.
2. Combine bread crumbs and 1 tablesppon of melted butter
3. In a medium saucepan cook celery and onion in the 1 tablespoon of butter and non-stick spray until tender
4. Stir in flour, salt, dry mustard, and black pepper. Add the milk all at once; cook and stir until slightly thickened and bubbly.
5. Combine sauce, tuna, cheese, cooked noodles, and frozen veggies.
6. Transfer to a 1 1/2 quart casserole. Sprinkle with crumb mixture.
7. Bake, uncovered, in a 375 oven for 20 to 25 minutes or until bubbly and crumb topping is golden.