[Home]  [GFCF Recipe Index]  [Frugal Food Storage]  [Biblical Womanhood]  [Archived Recipe Index]  [Links] [New Blog]  [Old Fashioned Education]  [Prairie Homemaker]  [My Mother's Blog] Tuna Macaroi Casserole 2 cups dry macaroni 15 ounce can peas or peas and carrots, well drained 2 or 4 ounces pimiento, optional 2 – 6 ounce cans tuna, well drained WHITE SAUCE 2 tablespoons butter or alternative of your choice 1/4 cup unbleached or all-purpose flour 2 cups reconstituted milk 1 teaspoon salt 1/4 teaspoon pepper TOPPING 2 tablespoons toasted wheat germ or 1/4 cup crumbled crackers 2 tablespoons butter or alternative of your choice Cook the macaroni according to package directions. Drain well. Arrange the macaroni and the well drained peas in a 9-inch square pan or large casserole dish. Open the tuna and drain well. Discard the juice. Add the tuna to the casserole along with the macaroni. Add the pimento too if you are using it. Use clean hands or a spoon to mix everything together. Meanwhile, prepare the white sauce. In a 2-quart saucepan heat the butter or other fat over a low flame. When it's melted, 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 the wheat germ or crackers evenly over the top of the dish. Dot with the butter or other fat. Bake at 400° for 25 minutes. Makes 6 servings. Good with a salad made from fresh sprouts and canned peaches. Classic comfort food! Stove-Top Method: After draining the macaroni return it to the big pot. Add the drained vegetables and tuna to the pot with the macaroni. Stir it gently to combine everything evenly. Prepare the white sauce as directed. Pour it over the contents of the big pot. Mix well. Place the lid on the big pot and simmer gently over a low flame until it's piping hot. Scoop into bowls and sprinkle the top with potato sticks, crumbled potato chips, crumbled crackers or toasted wheat germ. Makes 6 servings. [Home]  [GFCF Recipe Index]  [Frugal Food Storage]  [Biblical Womanhood]  [Archived Recipe Index]  [Links] [New Blog]  [Old Fashioned Education]  [Prairie Homemaker]  [My Mother's Blog] GFCF = Gluten Free & Casein Free The Christian Counter © FrugalAbundance 2007-2008  :-)  And above all things have fervent charity among yourselves: for charity shall cover the multitude of sins.  Use hospitality one to another without grudging.  As every man hath received the gift, even so minister the same one to another, as good stewards of the manifold grace of God.--1 Peter 4:8-10