- 2 cups dry macaroni or 8 oz egg
noodles
- 2 cups peas or peas and carrots or
mixed vegetables, frozen or canned (10
oz box frozen, or 16 oz can)
- 2 cups white sauce
- 1 or 2 6oz cans of tuna, drained
- Dried bread or cracker crumbs
- 2 tablespoons margarine for dotting
First cook the macaroni in boiling,
salted water for ten minutes. If your
vegetables are frozen, add them to the
boiling macaroni, the last few minutes of
cooking. If they are canned, drain them
well. You can prepare the White Sauce while
the macaroni cooks, using the liquid from
the drained vegetable as part of the water,
if you like. Grease up a large casserole,
and start combining the ingredients in it.
Put in the cooked, drained macaroni and
vegetables. Add the prepared white sauce and
drained tuna. Use 1 or 2 cans of tuna
depending on how strong a tuna flavor you
like in your casserole. Personally I prefer
to use 2 cans, but it is an individual
matter. Stir all of this up and then
sprinkle bread or cracker crumbs on top of
it all. Dot with the margarine. Bake the
casserole at 375° for about half an hour.
Serve hot.
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