| INGREDIENTS |
1 cup macaroni, cooked until just tender and drained
1/2 cup chopped onion
1/4 cup chopped green pepper
1 cup milk
1 can condensed cream of mushroom soup (can use 98% reduced fat)
2 tablespoons margarine
2 tablespoons flour
1/4 cup pimiento (optional)
1 cup frozen mixed vegetables, thawed
1 large can flaked tuna, drained
3 hard boiled eggs, coarsely chopped
salt and pepper, to taste
buttered bread crumbs, French-fried onion rings or other topping
| METHOD |
Put margarine in a large skillet over medium heat; add onions and peppers. Cook until onions are softened. Add flour, milk and soup; stir until thickened. Add pimiento, vegetables, tuna, mixed vegetables and cooked macaroni. Taste and add salt and pepper. Place in a greased 1 1/2-quart casserole or baking dish. Cover with crumbs or other topping and bake in 350° oven for about 30 minutes or until nicely browned.
