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 (8 ounces) shredded Cheddar cheese
2 (9-ounce) cans solid white tuna in spring water, drained and flaked
1 (12-ounce) package egg noodles, cooked
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup fine, dry breadcrumbs
2 tablespoons 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

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