Tuna Macaroni Casserole

• Yield: 4 servings

Ingredients:

1 cup uncooked macaroni

Vegetable oil spray

1 tablespoon acceptable vegetable oil

2 tablespoons chopped onion

1 tablespoon all purpose flour

1/4 teaspoon curry powder

1/4 teaspoon onion powder

1/8 teaspoon freshly ground black pepper

1 tablespoon finely chopped fresh parsley or 1/2 tablespoon dry parsley flakes

1 cup skim milk

1/2 cup no-salt-added canned tomatoes, drained and chopped

1 can unsalted tuna packed in spring water, drained, rinsed and flaked

2 tablespoons acceptable margarine, melted

1/4 cup dry bread crumbs

Procedure:

1. Cook macaroni as directed on the package, omitting salt. Drain and set aside.
2. Preheat oven to 350 degrees Fahrenheit. Lightly spray a 1 1/2 quart ovenproof casserole dish with vegetable oil spray.
3. Heat oil in a saucepan. Add chopped onion and sauté until tender.
4. Add flour, curry, and onion powders, pepper and parsley. Mix thoroughly.
5. Gradually stir milk, blending well.
6. Cook stirring constantly, until mixture comes to boil. Remove to heat.
7. Add macaroni, tomatoes, and tuna. Pour into prepared pan.
8. In a small bowl, combine melted margarine and bread crumbs.
9. Sprinkle evenly over top of tuna macaroni mixture.
10. Bake for 30 to 35 minutes or until the sauce is bubbly.

Each serving provides: