Tuna Noodle Casserole

8 oz egg noodles
8 TB butter, divided
5 TB flour
2 ½ cups milk
8 oz cream cheese
1 large can tuna (I use 2-6 oz. cans)
salt and pepper to taste
6 oz mild cheese, grated or sliced
1 ½ cups bread crumbs

Cook noodles in water until tender. Drain and set aside.

Melt 5 TB butter. Add flour and stir to form a smooth paste. Gradually add milk and stir until thickened. Add cream cheese and tuna. Stir until cheese is melted. Add seasonings.

In greased casserole dish, layer 1/2 the noodles, 1/2 the sauce, and 1/2 the grated cheese. Repeat with remaining ingredients.

Melt remaining butter. Stir in bread crumbs. Sprinkle butter crumbs over top of casserole. Bake at 350 degrees F. for 30 minutes.

Variation: can add peas or chopped broccoli (cooked) to boost flavor and nutrition. Add chopped, hard boiled eggs.

Rachel's note: This is not your ordinary tuna casserole. My kids LOVE it and Tyler likes it too (and he HATES tuna casserole).