Tuna Casserole

Tuna casserole is one of those cliches, almost. But it makes an easy weeknight dinner which most kids will eat up. I opted to top this with breadcrumbs rather than the less healthy potato chips. Tuna is one of those things I always try to have in the pantry for emergency dinners.

8 ounces egg noodles, cooked and drained

2 Tbs butter
2 Tbs flour
1 tsp dry mustard
2 cups milk
a dash of cayenne pepper
salt to taste, maybe 1/2 tsp to start

12 ounces tuna, drained and flaked
1/2 cup chopped green onions (optional)

2 Tbs butter, melted
1/4 cup dry bread crumbs or 1/2 cup fresh

Cook the egg noodles. Preheat the oven to 375.
Meanwhile, make a white sauce. Melt the butter of medium-low heat. Stir in the flour and mustard and cook a couple of minutes, stirring almost constantly. Turn up the heat a bit and slowly whisk in the milk. Bring to a boil, stirring constantly, then reduce and simmer a minute or two until thickened. Stir in the noodles and tuna, then pour into a 2 quart casserole dish (an 8x8 pan works great).

Mix the melted butter and bread crumbs, then crumble over the casserole. Sprinkle with paprika.

You can make it ahead to this point, cover and refrigerate. Bake it an extra 10-15 minutes to make sure it's heated through.

Bake uncovered for 20-25 minutes.