Tuna Casserole with Macaroni

1 can (6 1/2 to 7 oz) tuna, drained
8 ounces elbow macaroni
1/4 cup butter
1/4 finely chopped onion
2 tbsp finely chopped green pepper
2 tbsp all purpose flour
3/4 tsp salt
1/8 tsp pepper
1 cup skim milk
1/2 cup frozen peas, thawed
1 can cream of celery soup
1 cup shredded Cheddar cheese
1/2 cup bread crumbs tossed with 2 tsp melted butter

Cook macaroni until tender, rinse and drain. Set aside.
Melt butter (1/4 cup) in a large saucepan or Dutch oven; add chopped onions and bell pepper and saute over low heat for about 2 to 3 minutes, until onion is tender. Add flour, salt and pepper; stir until smooth. Add milk and cream of celery soup and stir over low heat until smooth and thickened. Add cooked macaroni, flaked tuna, peas and half of the cheese (1/2 cup) to sauce mixture, stirring constantly. Pour mixture into 2-quart buttered casserole; top with remaining cheese (1/2 cup) then buttered bread crumbs.
Bake at 350 for 30 to 40 minutes, or until tuna casserole is nicely browned.
Serves 4 to 6.

Number of Servings: 6

Recipe submitted by SparkPeople user TEMPLEBUILDER.