TUNA NOODLE CASSEROLE

340g pkt dry egg noodles
3 tbsp butter
1/2 onion, finely diced
3 tblsp flour
3 1/2 cups cold milk
420g can condensed cream of mushroom soup
1 tsp salt
1/4 tsp freshly ground black pepper
425g can tuna, well drained, crumbled
3/4 cup frozen peas, thawed
1 1/2 cup shredded cheddar cheese
1/2 cup plain bread crumbs
2 tblsp olive oil

Method:
Preheat oven to 180 degrees
Melt the butter in a medium saucepan, & sauté onions over med-low heat for about 4 minutes, or until translucent.

Turn up the heat to medium & add the flour, & cook, stirring, for another 2 minutes
Slowly pour in one cup of the cold milk & whisk vigorously
When the mixture begins to simmer, add the rest of the milk, the can of mushroom soup, salt, & pepper

Cook, stirring occasionally, until the sauce thickens, & starts to simmer
Remove from heat & reserve
Cook noodles in boiling salted water, one minute less than the directions call for
Drain well, & add to a large mixing bowl
Add the sauce, tuna, peas & about 2/3 of the cheese
Mix with a spatula to combine
Pour the mixture into a lightly greased 9 x 13 casserole dish, & top with the rest of the cheese
Mix the breadcrumbs & olive oil together in a small bowl until combined
Sprinkle evenly over the casserole
Bake for 35 minutes, or until browned & bubbly.