Tuna Noodle Casserole With Bechamel Sauce Recipes

Steps:

• Stir soup, milk, peas, tuna and noodles in 3-quart casserole.
• Bake at 400 degrees F for 30 minutes or until hot. Stir.
• Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.

Steps:

• In a large saucepan of well-salted boiling water, cook green beans until almost tender, about 5 minutes. Using a slotted spoon, transfer green beans to a colander (reserving water). Rinse with cold water until cool; drain. Return water in pan to a boil; add pasta and cook 2 to 3 minutes short of al dente; drain and rinse pasta.
• Preheat oven to 350 degrees. In a large bowl, combine pasta, green beans, and bechamel; season with salt and pepper. Gently fold in tuna.
• In a food processor, pulse bread until coarse crumbs form. Transfer to a bowl and stir in butter. Transfer tuna mixture to a 2-quart baking dish and top with breadcrumbs. Bake until sauce is bubbling and breadcrumbs are golden brown, 25 to 30 minutes.

Steps:

• Preheat oven to 375.
• Melt butter in saucepan over medium-high heat.
• Add flour and pepper, mixing well.
• Slowly stir in milk.
• Heat to boiling, stirring constantly, until thickened.
• Combine cooked noodles, white sauce, tuna and eggs in greased casserole dish.
• Top with cheddar cheese.
• Bake at 375 for 30 minutes.