Tuna Noodle Casserole

RECIPE INGREDIENTS:
	6 tbsp. butter or margarine
	3/4 cup onion, chopped
	6 tbsp. flour
	1 tsp. salt
	3 cups milk
	2 cups cheddar cheese, shredded
	1 cup peas, fresh or frozen
	6-1/2 oz. can water-packed tuna, drained
	1/2 lb. egg noodles, cooked according to package directions and drained

1. Melt the butter or margarine in a large skillet, add the chopped onion, and cook over medium heat until the onions are soft and translucent. Add the flour and salt and quickly stir with a fork to make a paste. Gradually stir in the milk and allow the mixture to come to a boil. Simmer, stirring continually, until the sauce is as thick as heavy cream.

2. Stir in the cheddar cheese, peas, canned tuna and finally, the noodles. Remove from the heat and serve immediately or transfer to a baking dish and store in the refrigerator for up to two days. To reheat, bring the casserole to room temperature, then bake at 350 degrees for 15 minutes or until heated through. If desired, sprinkle it with bread crumbs and shredded cheddar cheese first, then broil it for a few minutes to make a crisp, brown top. Makes 4 servings.

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