One of the classic comfort foods, this tasty tuna noodle casserole features a creamy white sauce, cheddar cheese, green peas and a crispy, buttered bread crumb topping.

Tuna Noodle Casserole

2 cups soft bread crumbs
6 tablespoons butter - divided use
1 (12-ounce) package wide egg noodles, cooked according to package directions
1/2 cup chopped onion 1/4 cup all-purpose flour 3 cups 2% milk 2 cups shredded cheddar cheese - divided use
1 1/2 teaspoons kosher or sea salt, or to taste
Freshly ground pepper to taste 2 (6.5-ounce) cans albacore tuna, drained 1 cup frozen peas, rinsed under cold water to thaw slightly

Preheat oven to 350°F (175°C). Lightly grease a 13 x 9 x 2-inch baking dish; set aside.
Combine bread crumbs with 2 tablespoons melted butter, tossing to coat well; set aside.
In a large saucepan melt remaining 4 tablespoons butter. Add onions and saute over medium heat until softened, about 3 to 4 minutes. Stir in flour and cook for 1 minute, stirring constantly. Add milk and bring to a boil, stirring constantly, cook for 1 minute or until slightly thickened. Remove from heat.
Add 1 1/2 cups cheese to mixture, stirring until cheese is melted and mixture is well blended. Season with salt and pepper.
Add the noodles to sauce and mix well. Gently fold in tuna and peas. Turn mixture into prepared baking dish and sprinkle with the remaining 1/2 cup cheese and then the buttered bread crumbs.
Bake for 30 minutes or until hot and bubbly and top is lightly browned.

Makes 10 servings.

Variation: For a quick and easy crumb topping, substitute the bread crumbs and 2 tablespoons of the butter with 1/2 cup crushed potato chips...more or less, as desired.

Nutitional Information Per Serving (1/10 of recipe): 392.3 calories; 42% calories from fat; 18.7g total fat; 74.6mg cholesterol; 817.3mg sodium; 309.5mg potassium; 32.9g carbohydrates; 2.1g fiber; 6.4g sugar; 30.7g net carbs; 22.5g protein.