Tuna Casserole

4 Tbs unsalted butter 

¾ cup thinly sliced mushrooms

¼ cup chopped onion

¼ cup flour

2½ cups half and half

1 cup shredded cheddar cheese

12 oz solid white albacore tuna

2 cups egg noodles

¼ cup minced parsley

Salt and pepper

½ cup breadcrumbs, cracker crumbs, or corn flakes

2 Tbs salted butter, melted

Preheat oven to 375º. Butter a 1.5 to 2 qt casserole dish.

Boil noodles as directed on package.

Melt butter in a medium saucepan until bubbly. Add vegetables and cook for 5 minutes. Stir in flour and cook for 1 minute. Remove from heat and whisk in half and half. Return to heat and whisk until the sauce comes to a boil and thickens, about 10 minutes. Remove from heat and add cheese, whisking until melted.

In a large bowl, flake the tuna with a fork (do not mince). Stir in hot cheese sauce. Add noodles, parsley, salt and pepper. Mix well and pour into casserole dish.

Mix together topping ingredients and sprinkle over the top.

Bake until bubbly and browned, 25 to 35 minutes (longer if you prepared ahead and mixture is cooled).