Tuna Noodle Casserole (no soup)

1 can mushroom pieces
2 cloves garlic, minced
1 medium onion, diced
1 medium green pepper, diced
1 (12 oz) pkg. egg noodles – no-yolk variety
1/4 C. butter
1/4 C. flour
2 1/2 C. milk
1 (8 oz) pkg. cream cheese, softened
2 (6.5 oz, ea) cans tuna in water
1 small can peas, drained
salt & pepper, to taste
1 C. grated sharp Cheddar cheese
French onions (for topping)*

Preheat oven 375 degrees F.
Saute mushrooms, garlic, onion & green
pepper in skillet; set aside. Cook egg
noodles accordg. to pkg. directions; drain.
Melt butter in skillet; blend in flour. Add milk,
slowly, cooking & stirring continually. When
sauce is thick & smooth, blend in cream
cheese. Add cooked noodles, tuna, peas,
peppers/onions/mushrooms; mix well. Season
with salt & pepper, to taste. Pour mixture into
greased 9 X 13 baking pan. Top mixture with
sharp Cheddar cheese & sprinkle French onions
on top. Bake 20 minutes. Serves 8

*You can also use breadcrumbs & Parmesan
cheese mixed together instead of French onions.

(recipe: Betty-justapinch.com)

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