Tuna Noodle Casserole        


8 ounces medium egg noodles
1 clove garlic, minced
1/2 cup finely chopped green onions
3 tablespoons butter or margarine
1/4 cup all-purpose flour
2 cups milk
2 cans tuna (approximately 7 ounces each), drained and flaked
1 cup frozen peas and carrots, thawed
salt and pepper
3 tablespoons bread crumbs
2 teaspoons tablespoon dried parsley flakes
2 tablespoon melted butter

Cook noodles in salted water; drain and set aside. Sauté onions and garlic in butter until onions are tender. Add flour; blend until smooth. Add milk and cook, stirring constantly, until thickened and smooth. Add tuna, peas and carrots, and salt and pepper to taste; stir in noodles. Transfer tuna noodle mixture to a 1 1/2-quart casserole. Mix crumbs and dried parsley with melted butter; sprinkle over top of casserole. Bake at 350° for 15 to 20 minutes, or until heated through. Serves 6 to 8.