Ingredients for 2
1¾ cups uncooked wide egg noodles
6 tsp butter, divided
4 tsp all-purpose flour
¼ tsp salt
dash of pepper
¾ cup 2% milk
1 package (3 oz) cream cheese, softened
1 can (3 oz) solid white tuna, drained
2 Tbsp pimentos, diced
2 tsp chives, minced
2 slices muenster cheese (¾ oz each)
2 Tbsp soft bread crumbs
Directions
Cook the noodles according to package directions. Meanwhile, in a small saucepan, melt 5 teaspoons butter. Stir in flour, salt, and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add the cream cheese, tuna, pimentos, and chives. Cook and stir until cheese is melted.
Drain noodles. Spread ¼ cup tuna mixture into a 3-cup baking dish coated with cooking spray. Layer half of the noodles, ½ cup tuna mixture and one slice of cheese. Repeat layers.
In a small microwave-safe bowl, melt butter; stir in bread crumbs. Sprinkle over top of casserole. Bake, uncovered at 350° for 20-25 minutes or until bubbly.