Best Tuna Casserole

• 5 tablespoons butter
• 1/2 cup flour
• 2 teaspoons ground black pepper
• 4 cups milk, or (3c milk 1c chicken broth)
• 1 cup shredded sharp cheddar cheese
• 1 onion, finely chopped
• 1 teaspoon garlic powder
• 1 (12 ounce) can tuna in water
• 1 (8 ounce) can mixed vegetables
• 1 (12 ounce) bag No Yolks egg noodle substitute, extra wide

1. needed equipment.
2. 2 pots one for sauce, one to boil noodles.
3. strainer.
4. can opener.
5. knife cutting board.
6. good stirring spoon.
7. In a large stock pot(pot1) add butter and melt. when the butter is melted add the chopped onion and garlic powder and pepper. Saute onion until translucent about a minute.
8. Then sprinkle in the flour while stirring constantly, cook mix over a med low heat for an additional one to two minute. You want to slightly cook the flour but not burn it.
9. In a separate pot (pot2)boil water for the noodles. cook the noodles until they are slightly undercooked boil for about 3min drain noodles in a strained and set aside.
10. When the flour is done turn the heat to med/high and slowly add the milk stirring constantly to avoid lumps after milk is mixed in slowly stir in the cheese bring sauce to a gently boil and it will thicken.
11. Turn heat to low add the vegetables tuna and noodles to sauce. cook until warmed through and enjoy.
12. note: I add no salt to my recipe but if you want a saltier taste you can sprinkle end result with some Parmesan cheese.

butter, flour, ground black pepper, milk, cheddar cheese, onion, garlic, tuna, mixed vegetables, no yolks egg

Taken from www.food.com/recipe/best-tuna-casserole-506976 (may not work)