Mom’s tuna casserole


1 batch bechamel sauce

1-2 cans tuna in H2o, drained

some cooked noodles, preferably slightly undercooked

frozen peas (or fresh)

bread crumbs soaked in a little butter

optional—chopped preserved lemons

Grease casserole dish. Toss cooked noodles, bechamel, noodles, peas, and optional lemon. Add salt and pepper to taste. Stick in casserole dish, top with bread crumbs. Bake uncovered about 30 minutes.

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