Tuna Noodle Casserole

I made this for my girls to eat with their aunt and uncle and cousin while I went out to have dinner with some girlfriends.  I think there are only 2 or 3 ingredients in the recipe that Travis will tolerate, so needless to say, we don't have this often.  It's a bit more work than I prefer to do for lunches, but when I do make it, the girls inhale it.  It's pretty rich, so I like to have something like pickles with it, or a bit of red wine vinegar sprinkled over top. 

Tuna Noodle Casserole – Kristin’s twist

2 T. butter

2 T. flour

1 C. milk

Salt & pepper

1 C. grated cheddar

¼ of a medium onion, grated

1 can cream of mushroom soup

¼ C. sour cream

3 C. noodles, partially cooked

1 7-oz. can tuna

2 hard boiled eggs

Potato chips

Melt butter in skillet, and sauté onions; add flour and let cook.  Add milk, and heat until thickened.  Season with salt and pepper; add cheese, soup and sour cream.  Add noodles, tuna, and chopped eggs, (½ C. frozen peas, optional) and mix well.  Add to casserole dish, and top with crushed potato chips.  Bake at 325° for 65 – 70 min. OR: 15 min in microwave w/o potato chips and 5 minutes in oven with.