Tuna Casserole 2 cups dry whole wheat or regular macaroni 2 cups frozen peas, or 15-ounce can, well drained 2 or 4 ounces pimiento, optional two 6-ounce cans tuna, well drained White Sauce 2 tablespoons margarine or butter 1/4 cup all-purpose flour 2 cups reconstituted milk 1 teaspoon salt 1/4 teaspoon pepper Topping 2 tablespoons toasted wheat germ or 1/4 cup bread crumbs 2 tablespoons margarine or butter for dotting 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.  Serve hot with a crisp green salad, steamed green beans and fresh or frozen peach slices.  Makes 6 servings.  Per Serving (excluding unknown items): 325 Calories; 9g Fat (24.7% calories from fat); 19g Protein; 42g Carbohydrate; 6g Dietary Fiber; 12mg Cholesterol; 670mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 1/2 Fat. VARIATION If desired you may replace the 2-tablespoons margarine used for dotting the casserole with 2-tablespoons of prepared, liquid Butter Buds.  Drizzle it over the crumbs and bake as directed. Per Serving (excluding unknown items): 294 Calories; 5g Fat (15.7% calories from fat); 19g Protein; 43g Carbohydrate; 6g Dietary Fiber; 12mg Cholesterol; 649mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. Home | Recipes | Dieting On A Budget | Other Goodies | Blog | Contact | Links  | HBHW Main Site 1 Corinthians 10:31  Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God. Copyright Hillbilly Housewife 2005-2007 Internet Explorer 800 x 600