Stovetop Tuna Noodle Casserole - cooking recipe

Ingredients

6 tablespoons butter
3/4 cup chopped onion
6 tablespoons flour
1 teaspoon salt
3 cups milk
2 cups cheddar cheese (mild or sharp depending on your taste)
1 cup peas (fresh or frozen)
6 1/2 ounces canned tuna in water, drained
1/2 lb egg noodles (cooked according to package directions and drained)

Preparation

Melt butter in a large skillet; then, add the chopped onion. Cook over medium heat until onion is soft and translucent.
Add the flour and salt, and QUICKLY stir to make a paste.
Gradually stir-in the milk, and allow the mixture to come to a boil.
Next, simmer and stir until the sauce is thick and creamy.
Finally, stir-in the cheddar cheese, tuna, and noodles; then, remove from heat.
Serve immediately, or transfer to a baking dish for storage (it will last about 2 days in the refrigerator.) Enjoy!