Fish Platter

Tuna/Noodle Casserole

6 ounces wide egg noodles

2 tablespoons butter

6 scallions, sliced

3 ribs celery, chopped

1 12 -ounce can evaporated milk

1 cup frozen peas and carrots

1 tablespoon Dijon

1/2 cup sour cream

3/4 cup shredded Monterrey Jack

1 5 -ounce can tuna, drained

1/4 cup breadcrumbs

Prepare noodles as directed. Drain noodles, reserving 1/2 cup cooking water. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add scallions and celery; sauté about 2 minutes. Add milk, 1/2 teaspoon salt and a dash of pepper. Stir in mustard, peas and carrots. Bring to a boil; reduce to medium. Cook until slightly thickened. Pour the sauce over the noodles in 1 1/2 quart baking dish. Fold in the sour cream, 1/2 cup cheese, tuna and reserved water. Melt the remaining 1 tablespoon butter. Toss with the breadcrumbs and remaining cheese; season with salt and pepper. Sprinkle over the casserole. Bake at 400F 15 minutes.