Tuna Casserole Recipe

Cook the macaroni according to package directions. Measure the frozen peas and pour them into the strainer you will use to drain the macaroni. After the macaroni is tender pour it over the peas, into the colander. This will thaw and slightly cook the peas. Arrange the macaroni and peas in a lightly oiled 2-1/2 quart casserole dish.

Open and drain the tuna. Give the juice to an insistent cat. Add the tuna to the casserole along with the macaroni. Add the pimento too if you are using it. If the peas you are using are canned instead of frozen then add them now too. Use clean hands or a spoon to mix everything together.

Meanwhile, prepare the white sauce. In a 2-quart saucepan heat the margarine or butter over a low flame. When it melts, stir in the flour. Stir the mixture until the fat absorbs all of the flour. Gradually pour in the milk. Add the salt and pepper. Whisk the mixture to keep it smooth. Cook and stir over low heat, slowly bringing the sauce to a boil. When it boils, allow it to boil for 1 or 2 minutes, stirring constantly. Remove from the heat.

Pour the prepared white sauce over the ingredients in the casserole. Use a spoon to gently encourage the sauce to mingle with other items. Sprinkle wheat germ or bread crumbs evenly over the top of the dish and dot with the remaining 2-tablespoons of margarine or butter. Bake at 400° for 25 minutes.