Easy Homemade Tuna Casserole

Easy Homemade Tuna Casserole - Mary Liechty

2 tablespoons butter
2 tablespoons Arrowroot powder
1-2 tsp Oregano (sometimes I use fresh parsley instead)
1/4 teaspoon pepper
1-2 tsp sea salt
2 cups milk (you can also use half milk and half chicken broth)
2 lbs wide egg noodles or spaghetti noodles broke in half and cooked. (I use Tinkyada brown rice noodles)
2 (6 ounce) cans tuna, drained
2 eggs
1 cup Cheddar cheese, shredded

1. Preheat oven to 375.
2. Melt butter in saucepan over medium heat.
3. Add Arrowroot, salt, pepper, and Oregano, mixing well.
4. Slowly stir in milk.
5. Heat to almost boiling, stirring constantly, until thickened and take off burner (it will turn slimy if you're not careful)
6. Combine cooked noodles, white sauce, tuna and eggs in casserole dish.
7. Top with Cheddar cheese. Put the lid on (or tinfoil).
8. Bake at 375 for 30 minutes.