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Tuna Noodle Casserole

Tuna Noodle Casserole Categories:
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Ingredients
    7 ounces  dried egg noodles, (3 - 3 1/2 cups cooked)
FOR THE WHITE SAUCE
    1/4 cup  butter
    1/4 cup  flour
    3/4 teaspoon  oregano
    3/4 teaspoon  basil
    dash  thyme
    1/4 teaspoon  salt
    3 1/2 cups  milk, (I use 2%)
EXTRAS
    1/2 cup  freshly grated parmesan cheese
    1 cup  frozen peas 150 grams, you can substitute for broccoli or cauliflower
    2 ounces  cans tuna 2 x 6 1/2, 2 x 184 grams, drained and flaked
FOR THE TOPPING
    1/3 cup  bread crumbs
    2 tablespoons  butter melted

Instructions
Pre-heat oven to 350 (180 celsius). Lightly grease a 10 x 8 x 2 inch (27 x 21 x 6 centimeter) baking dish.
In a small bowl with a fork combine melted butter and bread crumbs, set aside.
In a large pot of boiling salted water cook the egg noodles al dente and drain.
In a small pot of boiling water cook the peas till just tender.
In a medium pot over low to medium heat melt 1/4 cup butter, whisk in flour, basil, oregano, thyme and salt. Slowly whisk in the milk and stir constantly until sauce thickens**
**make sure the sauce starts to boil, then once it starts to boil lower the heat to simmer it whisking constantly until thickened.
Remove from heat and add the parmesan cheese stir to combine.
Fold in the drained noodles, peas and tuna.
Pour into the baking dish and sprinkle with topping. Bake 20 minutes, let sit 5 minutes and serve. Enjoy!

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