TUNA CHEESE IMPERIAL

1 (8 oz.) pck. 1 inch wide noodles
1/2 c. margarine, divided into 5 T. and 3 T.
5 T. all purpose flour
1 t. salt
1/4 t. pepper
1 1/2 c. milk
1 (8 oz.) pck. cream cheese or low fat cottage cheese
14 oz. tuna, drained and flaked
1/2 c. stuffed or ripe olives, sliced
2 T. chives, snipped
1/2 c. sliced mushrooms
1/2 to 3/4 c. peas
1 carrot, diced
approx. 1 c. broccoli florets, cut up
6 oz. Muenster cheese, sliced
1 1/2 c. bread crumbs (rye or Italian bread preferred)

Cook noodles and drain. Melt 5 T. margarine and stir in flour, salt and pepper. Stir until smooth and bubbly. Add milk and stir until it comes to the boil and thickens slightly. Turn down to a simmer and add cream cheese. Stir until melted. Add remaining ingredients except 3 T. margarine, cheese and bread crumbs. Cook until heated through and well blended. Pour 1 c. of mixture into a 12 cup glass baking dish, then 1/2 of the noodles, 1/2 of the remaining sauce and 1/2 of the Muenster cheese. Repeat the layers. Melt 3 T. maragrine, add bread crumbs and stir until coated. Sprinkle over top of casserole and bake 350°, uncovered, for 30 minutes.
(serves 8 to 10)
April '91