Grandma Chiado's Tuna Noodle Casserole

• 4 Tbsp. margarine or butter, divided
• 2 Tbsp. flour
• 1-1/2 cups milk
• 1/2 lb. (8 oz.) VELVEETA, cut up
• 1 can (10-3/4 oz.) condensed cream of mushroom soup
• 1 container (8 oz.) sour cream
• 2 cans (6 oz. each) tuna, drained, flaked
• 8 oz. medium egg noodles, cooked, drained
• 2 slices bread, crumbled

1. Melt 2 tablespoons of the margarine in 3-quart saucepan on medium heat.
2. Add flour; stir until bubbly.
3. Remove from heat.
4. Gradually add milk, stirring constantly, until milk is mixed in and there are no lumps.
5. Return to medium heat.
6. Add VELVEETA; stir until melted.
7. Add soup and sour cream, mix well.
8. Stir in tuna.
9. Toss with noodles.
10. Spoon into 12x8-inch baking dish.
11. Melt remaining 2 tablespoons margarine in small skillet.
12. Add crumbled bread.
13. Saute until bread crumbs begin to brown.
14. Sprinkle over casserole; cover.
15. Bake at 350F for 20 minutes (if baked right after mixing) or for 35 to 40 minutes (if you have made ahead of time).
16. Remove cover and bake an additional 10 minutes.
17. Makes 6 servings.

margarine, flour, milk, velveeta, condensed cream, sour cream, tuna, egg noodles, bread

Taken from www.kraftrecipes.com/recipes/grandma-chiados-tuna-noodle-casserole-53528.aspx (may not work)