TUNA-NOODLE CASSEROLE 


12 oz. pkg. medium egg noodles
5 Tbsp. butter or margarine
5 Tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
2 1/2 c. milk
8 oz. pkg. cream cheese, softened
2 cans (6 oz.) tuna, drained
3 green onions, chopped (include some tops)
8 oz. muenster cheese, grated
1/2 c. crushed corn flake crumbs

Preheat oven to 350 degrees. Spray a 9x13x2 inch casserole with a light coating of cooking spray.

Prepare noodles according to manufacturer's directions; drain, rinse, and set aside.

In the same noodle pan, melt the butter, and stir in flour, salt, and pepper. Cook until bubbly. Stir in milk until sauce thickens. Spoon chunks of the softened cream cheese into the mixture, whisking until blended. Add the drained tuna and the green onions. Stir to mix. Remove from heat.

Pour about 3/4 c. sauce into the bottom of the casserole, then layer half the noodles, followed by half the muenster cheese. Add about half of the remaining sauce, followed by all of the remaining noodles, and top with remaining muenster cheese and sauce. Sprinkle corn flake crumbs over top.

Bake for 30 minutes. Allow to sit for 5 minutes before serving.