Tuna-noodle Casserole

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 cups wide egg noodles, cooked (the twisted kind)
• 6 ounces chunk light tuna, drained
• 1/3 cup roasted red pepper, finely chopped and dried of packing water
• 8 ounces water chestnuts, drained and finely chopped
• 1 tablespoon onion, minced
• 4 tablespoons butter
• 1 cup fresh breadcrumb
• 6 tablespoons butter, divided
• 2 tablespoons flour
• 1 1/4 cups milk
• salt and pepper
• 1/2 cup cheddar cheese, shredded
• 1 pinch cayenne pepper

Recipe

• 1 preheat the oven to 350 degrees. lightly grease a baking dish.
• 2 combine the cooked noodles, tuna, red peppers, water chestnuts and onion, and mix to combine.
• 3 in a large pan, melt 2 tablespoons butter and add two tablespoons flour. stir well until a paste forms - do not allow to brown. add the milk, continue stirring, and bring to a boil. add the salt and pepper, lower the heat and cook for another minute. add the cheddar cheese and cook for another minute or until a smooth, creamy sauce develops. stir in a pinch of cayenne.
• 4 pour the sauce over the noodle mixture and stir well to combine.
• 5 in a small pan, melt the remaining four tablespoons butter, add the breadcrumbs and cook until slightly browned. spread breadcrumbs over the top of the noodle mixture.
• 6 cook, uncovered, for 20 minutes or until very hot.