Tuna Noodle Casserole

Classic tuna noodle casserole, without the canned cream-of-anything soup.  Add some frozen peas before baking, if that's how your mama made it.

Ingredients:

6-8 ounces sliced mushrooms

2 cloves garlic, minced

1 medium onion, diced

12 ounce package of noodles ( I like Mrs, Miller's medium)

1/4 cup butter

1/4 cup flour

2 1/2 cups milk

1 (8 ounce) cream cheese

12-14 ounces of albacore tuna (pouches are easiest)

salt and pepper to taste

1 cup grated white cheddar or Monterrey Jack

melted butter

breadcrumbs

Directions:

• Preheat oven to 375 degrees.
• Cook noodles, and drain
• Saute mushrooms, onion and garlic, set aside
• Melt butter and blend in flour.  Add milk, slowly cooking and stirring constantly.
• When sauce is thickened, blend in cream cheese.
• Add cooked noodles, tuna, and mushroom mixture.
• Season with salt and pepper.
• Pour into greased 9x13 baking dish.
• Top with sharp cheese and bread crunbs.
• Bake for 20-25 minutes.