Tuna Casserole

• 3 cups rotini noodles, uncooked
• 14 cup canola oil or 14 cup vegetable oil
• 1 cup celery, chopped
• 1 red pepper, chopped
• 1 clove garlic, finely minced
• 1 onion, chopped
• 14 cup all-purpose flour
• 1 tablespoon Dijon mustard
• salt and pepper, ot taste
• 1 (370 ml) can Carnation Evaporated Milk (fat-free, 2%, or regular)
• 1 (12 ounce) can tuna in water
• 1 cup potato chips

1. Preheat oven to 375F Grease a 2L casserole dish.
2. Set aside.
3. Cook noodles according to package directions.
4. Drain and place noodles in large bowls.
5. Heat oil in medium saucepan over hight heat.
6. Add next 4 vegetables and cook until tender, 5 minutes.
7. Stir in flour, mustard, salt and pepper.
8. Whisk in evaporated milk and cook, stirring until slightly thickened and bubbly, about 4 minutes.
9. Blend sauce and tuna into cooked noodles and pour into prepared dish.
10. Top with chips.
11. Bake in preheated oven 25-30 minutes or until heated through.
12. Freezing not recommended.

rotini noodles, canola oil, celery, red pepper, clove garlic, onion, flour, mustard, salt, carnation, tuna, potato chips

Taken from www.food.com/recipe/tuna-casserole-437247 (may not work)