Tuna Noodle Casserole

By Persephone

It’s a  simple casserole, but I like it.

In a large pot on the stove, cook 24 ounces of wide noodles.  After the noodles get soft, drain out the water.  In a large skillet, make a white sauce of four tablespoons of melted butter, 1/2 cup of flour, and three cups of milk.  I’m not actually this precise when I make a white sauce.  Just use a whisk to break up the flour properly and eyeball it.  Stir until smooth.

Then, add 3 five ounce cans of light tuna in water (no need to drain) to the white sauce.  You can also add 1 eight ounce can of drained mushrooms along with 12 ounces of grated medium cheddar cheese (again, you can eyeball the amount needed).  Stir occasionally.  When the cheese has melted, you can stir the white sauce into the cooked noodles.  Place the casserole in a glass dish and bake at 350 degrees for 15-20 minutes.  This casserole serves 8 people.

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