Recipe: Tuna Cheese Imperial (using egg noodles, Muenster and cream cheese) (1969)

TUNA CHEESE IMPERIAL

1 package (8 ounces) wide noodles
FOR THE SAUCE:
1/2 cup (1 stick) butter or margarine, divided use
5 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
1 (8 ounce) package cream cheese
1 can (about 7 ounces) tuna, drained
1/2 cup sliced pimiento-stuffed olives
2 tablespoons cut chives
FOR THE CASSEROLE:
1 (6 ounce) package sliced Muenster cheese
1 1/2 cups soft bread crumbs (3 slices) (for topping)

Cook noodles, following label directions; drain.

Melt 5 tablespoons of the butter or margarine in a medium-size saucepan; stir in flour, salt, and pepper; cook, stirring constantly, until bubbly. Stir in milk; continue cooking and stirring until sauce thickens and boils 1 minute. Slice cream cheese into sauce; stir until melted, then stir in tuna, olives, and chives; remove from heat.

Pour about 3/4 cup of the sauce into a greased 10-cup baking dish, then layer ingredients on top this way: Half of the noodles, half of remaining sauce, 2 slices Muenster cheese, remaining noodles, half of remaining sauce, remaining Muenster cheese, and remaining sauce.

Melt remaining 3 tablespoons butter or margarine in a small saucepan; add bread crumbs; toss lightly with a fork. Sprinkle over mixture in baking dish.

Bake in moderate oven (350 degrees F) 30 minutes, or until bubbly.

Makes 6 servings
From: Recipelink.com
Source: Magazine article: Casserole Thrifties, Family Circle magazine, March 1969