Cheesy Tuna Mornay

• 1 to 1 1/2 cup uncooked pasta
• 1 tablespoon butter or margarine
• 2 tablespoons all-purpose flour
• 1/2 tsp salt
• 1/4 tsp pepper
  
• 1 1/2 cups milk (1/2 & 1/2 to make it creamier)
  
• 2 cups shredded Cheddar cheese
• 1 cup frozen green peas
• 1 cup frozen corn kernels
• 2 (7 ounce) cans tuna, drained
• salt
• 1/2 cup bread crumbs or French fried onions

Cook pasta until tender; drain. Melt the butter in a small saucepan over medium heat. Stir in the flour, salt, and pepper until smooth. Gradually mix in milk so that no lumps form. Stir constantly until the mixture boils, then mix in half of the cheese. Add the peas, corn and pasta. Drain the tuna, leaving a small amount of liquid to keep it moist. Flake with a fork and stir into the cheese mixture. Transfer to a casserole dish and top with the remaining cheese. Sprinkle breadcrumbs or French fried onions over the cheese.

Recipe altered from original at Allrecipes.com