Delicious Tuna-Mushroom Noodle Casserole - cooking recipe

Ingredients

1/4 cup butter
1 -2 cup thinly sliced mushroom
1 small green bell pepper, seeded and finely chopped (can use red bell pepper or use both!)
1 small onion, finely chopped
1 large stalk celery, finely diced
1 -2 tablespoon fresh minced garlic (optional or to taste)
1/4 cup flour
2 1/2 cups half-and-half cream
2 cups grated cheddar cheese
1 cup flaked solid white tuna, well drained (I just use a small can or can add in 2 cans)
1 (375 g) package egg noodles, cooked
salt and pepper
3/4 cup breadcrumbs or 3/4 cup finely ground cracker crumb
1/4 cup grated parmesan cheese (optional)
3 tablespoons butter, melted

Preparation

Set oven to 350 degrees.
Grease a 13 x 9-inch casserole dish.
In a skillet saute the onion, celery, green bell peppers and garlic (if using) in butter for about 3 minutes.
Add in flour and cook for 1 minute.
Remove from the heat and slowly add in the milk.
Return to the heat and whisk until thickened and the sauce comes to a boil, then season with salt and pepper.
Add in mushrooms, cheddar cheese and tuna; mix to combine, then add in the cooked egg noodles.
Transfer to a baking dish.
Sprinkle with bread crumbs then Parmesan cheese if using, then drizzle with melted butter.
Bake for about 25-30 minutes.