Fabulous Tuna-Noodle Casserole
- 1/4 cup butter or margarine
- 1 small red or green bell pepper (chopped)
- 1 small onion (chopped)
- 1 cup sliced fresh mushrooms
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- 2 cups shredded Cheddar cheese ((8 ounces))
- 2 cans solid white tuna in spring water ((9-ounce) drained and flaked)
- 1 package egg noodles ((12-ounce) cooked)
- 2 tsp dried parsley flakes
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup fine (dry breadcrumbs)
- 2 Tbs butter or margarine (melted)
- Melt 1/4 cup butter in a large skillet over medium heat; add bell pepper, onion, and mushrooms, and saute 5 minutes or until tender.
- Whisk together flour and milk until smooth; stir into vegetable mixture, and cook, stirring constantly, 5 minutes or until thickened. Remove from heat; add cheese, stirring until melted.
- Stir in tuna and next 4 ingredients; spoon into a lightly greased 13- x 9-inch baking dish.
- Bake, covered, at 350° for 25 minutes. Stir together breadcrumbs and 2 tablespoons melted butter; sprinkle over casserole, and bake 5 more minutes.
