Tuna Noodle Casserole

Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups Dairy Maid Dairy Whole Milk
• 1 teaspoon salt
• 1/2 teaspoon ground pepper to taste
• 1 -2 tablespoon of chopped fresh herbs, such as chives (optional) or 1 -2 tablespoon parsley (optional)
• 2 (6 ounce) cans tuna, drained ( I prefer albacore solid packed in water)
• 1 1/2 cups frozen peas
• Cheddar Cheese (grated)
• 8 ounces wide egg noodles, cooked

Directions

1. Cook the egg noodles.
2. During the last few minutes add the frozen peas to the simmering noodles; then drain.
3. Meanwhile, melt the butter in a medium saucepan over medium heat.
4. Whisk in the flour, and continue whisking for about 2 minutes or until the flour butter mixture starts to turn a beige color (a very light colored roux).
5. Continue whisking and slowly add 1 of the cups of milk, incorporating the liquid as you whisk; then add the remaining 1 cup of milk.
6. Let it come to a gentle boil, stirring regularly to keep from burning on the bottom of the pan as it thickens.

7. When it’s thick enough to coat a spoon and leave a strip behind where you ran your finger through the coating on the spoon, it’s ready to add the drained tuna.
8. Break up the solid tuna chunks with a fork and mix throughout the sauce.
9. Add the salt, pepper, and any seasonings or herbs.
10. Pour the tuna sauce over the noodles and peas.  Mix in some Cheddar Cheese if desired and serve.