4 cup butter or margarine 1 small red or green bell pepper, chopped 1 small onion, chopped 1 cup sliced fresh mushrooms 1/4 cup all-purpose flour 2 1/2 cups milk 2 cups (8 ounces) shredded Cheddar cheese 2 (9-ounce) cans solid white tuna in spring water, drained and flaked 1 (12-ounce) package egg noodles, cooked 2 teaspoons dried parsley flakes 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup fine, dry breadcrumbs 2 tablespoons butter or margarine, melted
Melt 1/4 cup butter in a large skillet over medium heat; add bell pepper, onion, and mushrooms, and saute 5 minutes or until tender.
Whisk together flour and milk until smooth; stir into vegetable mixture, and cook, stirring constantly, 5 minutes or until thickened. Remove from heat; add cheese, stirring until melted.
Stir in tuna and next 4 ingredients; spoon into a lightly greased 13- x 9-inch baking dish.
Bake, covered, at 350° for 25 minutes. Stir together breadcrumbs and 2 tablespoons melted butter; sprinkle over casserole, and
bake 5 more minutes
