Ingredients
1-3/4 cups uncooked wide egg noodles6 teaspoons reduced-fat butter, divided 4 teaspoons all-purpose flour1/4 teaspoon saltDash pepper3/4 cup 2% milk3 ounces reduced-fat cream cheese1 pouch (2-1/2 ounces) albacore white tuna in water2 tablespoons diced pimientos2 teaspoons minced chives2 slices Muenster cheese (3/4 ounce each)2 tablespoons soft bread crumbs
Preparation
Cook noodles according to package directions. Meanwhile, in a small saucepan over medium heat, melt 5 teaspoons butter. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil over medium
heat; cook and stir for 1-2 minutes or until thickened. Reduce heat to medium-low; add the cream cheese, tuna, pimientos and chives. Cook and stir until cheese is melted.
Drain noodles. Spread 1/4 cup tuna mixture into a 3-cup baking dish coated with cooking spray. Layer with half of the noodles, 1/2 cup tuna mixture and 1 slice of cheese. Repeat layers.
Microwave remaining butter on high, stirring every 30 seconds; stir in bread crumbs. Sprinkle over top of casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
