Tuna Noodle Casserole
8 oz. noodles (1/2 box)
4 qts. boiling water
1 1/2 tablespoons salt
3 tablespoons Crisco
3 tablespoons flour
3 cups milk
3 cups tuna, flaked
1/3 cup chopped pimiento
1/3 olives, chopped
3 cups cooked peas, drained
1 teaspoon salt
1/2 teaspoon pepper
1 cup (unsweetened) corn flakes
1 pat butter

Cook noodles in boiling salted water according to package directions or until tender (about 10-12 minutes). Drain. Mix with butter and set aside.

Melt Crisco in a saucepan, add milk and whisk in flour until no lumps remain. Heat until sauce boils and becomes somewhat thickened. Mix tuna, olives, peas, pimiento and salt and pepper.

Butter the bottom of a baking or casserole dish. Spread alternating layers of cooked noodles and tuna mixture in the baking dish, finishing with a tuna mixture layer on top. Sprinkle top with corn flakes.

Bake at 350°F for about 1 hour.

Recipe may be doubled.