Tuna Noodle Casserole with Sauce

[mos]

Tuna Noodle Casserole with Sauce
8 oz broad egg noodles
4 tbs butter
8 oz sliced mushrooms
4 tbs all-purpose flour
1 1/2 cups milk
1/2 cup mayonnaise
1 1/2 cups frozen peas, thawed
2 5-6 oz cans tuna, drained and flaked
2 to 3 tbs chopped pimiento, drained
Topping:
1 1/2 cups soft fresh bread crumbs
2 tbs butter, melted
Heat the oven to 350°. Lightly butter a 2-quart baking dish or spray with cooking spray.
Cook the noodles in boiling salted water following package directions.
Drain in a colander and rinse under hot water.
Meanwhile, in a medium saucepan over medium heat, melt 4 tbs of butter.
Cook the sliced mushrooms until golden brown and tender.
Then stir in the flour. Cook, stirring, for about 1 to 2 min.
Gradually add the milk and continue to cook, stirring, until thickened.
Stir in the mayonnaise, frozen peas, tuna, and drained pimiento.

Bring to a simmer and continue cooking, stirring, for 1 min longer.
Combine the sauce mixture with the noodles and mix to blend ingredients thoroughly.
Turn into the prepared baking dish.
In a small bowl, combine the bread crumbs with melted butter.
Sprinkle over the casserole.
Bake for 25 min, or until the casserole is bubbly and topping is browned.

Serves 4-6

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