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Family-Favorite Cheesy Tuna Casserole Diana Rattray
Ingredients
- 8 ounces elbow macaroni
- 1 can (about 7 to 8 ounces) tuna, drained, or 2 small cans
- 4 tablespoons butter
- 3 tablespoons finely chopped onion
- 2 tablespoons finely chopped green bell pepper
- 2 tablespoons all purpose flour
- 3/4 teaspoon salt or seasoned salt
- 1/8 teaspoon pepper
- 1 cup milk
- 1/2 cup frozen peas, thawed
- 1 can (10 3/4 ounces) condensed cream of mushroom soup or cream of celery
- 1 cup (4 ounces) shredded cheddar cheese
- buttered soft bread crumbs
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