Comforting Tuna Casserole

• 1-3/4 cups uncooked wide egg noodles
• 6 teaspoons reduced-fat butter, divided
• 4 teaspoons all-purpose flour
• 1/4 teaspoon salt
• Dash pepper
• 3/4 cup 2% milk
• 3 ounces reduced-fat cream cheese
• 1 pouch (2-1/2 ounces) albacore white tuna in water
• 2 tablespoons diced pimientos
• 2 teaspoons minced chives
• 2 slices Muenster cheese (3/4 ounce each)
• 2 tablespoons soft bread crumbs

1. Cook noodles according to package directions. Meanwhile, in a small saucepan over medium heat, melt 5 teaspoons butter. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil over medium
2. heat; cook and stir for 1-2 minutes or until thickened. Reduce heat to medium-low; add the cream cheese, tuna, pimientos and chives. Cook and stir until cheese is melted.
3. Drain noodles. Spread 1/4 cup tuna mixture into a 3-cup baking dish coated with cooking spray. Layer with half of the noodles, 1/2 cup tuna mixture and one slice of cheese. Repeat layers.
4. Microwave remaining butter on high, stirring every 30 seconds; stir in bread crumbs. Sprinkle over top of casserole. Bake, uncovered, at 350u0b0 for 20-25 minutes or until bubbly.

egg noodles, butter, allpurpose, salt, pepper, milk, cream cheese, water, pimientos, chives, muenster, bread crumbs

Taken from www.tasteofhome.com/recipes/comforting-tuna-casserole/ (may not work)