Tuna Noodle Casserole

• 2 cups dry macaroni or 8 oz egg noodles
• 2 cups peas or peas and carrots or mixed vegetables, frozen or canned (10 oz box frozen, or 16 oz can)
• 2 cups white sauce
• 1 or 2 6oz cans of tuna, drained
• Dried bread or cracker crumbs
• 2 tablespoons margarine for dotting

First cook the macaroni in boiling, salted water for ten minutes. If your vegetables are frozen, add them to the boiling macaroni, the last few minutes of cooking. If they are canned, drain them well. You can prepare the White Sauce while the macaroni cooks, using the liquid from the drained vegetable as part of the water, if you like. Grease up a large casserole, and start combining the ingredients in it. Put in the cooked, drained macaroni and vegetables. Add the prepared white sauce and drained tuna. Use 1 or 2 cans of tuna depending on how strong a tuna flavor you like in your casserole. Personally I prefer to use 2 cans, but it is an individual matter. Stir all of this up and then sprinkle bread or cracker crumbs on top of it all. Dot with the margarine. Bake the casserole at 375° for about half an hour. Serve hot.