Easy Veggie Mac & Tuna Casserole Recipe - Simple & Delicious

Veggie Mac and Tuna

YIELD Makes 6 servings

INGREDIENTS

1‑1/2 cups (6 ounces) elbow macaroni 3 tablespoons butter or margarine 1 small onion, chopped 1/2 medium red bell pepper, chopped 1/2 medium green bell pepper, chopped 1/4 cup all-purpose flour 1‑3/4 cups milk 8 ounces cubed light pasteurized process cheese product 1/2 teaspoon dried marjoram leaves 1 package (10 ounces) frozen peas 1 can (9 ounces) tuna in water, drained

PREPARATION:

Slow Cooker Directions

1. Cook macaroni according to package directions until just tender; drain.
2. Melt butter in medium saucepan over medium heat. Add onion and bell peppers. Cook and stir 5 minutes or until tender. Add flour. Cook and stir 2 minutes over medium heat. Stir in milk. Bring to a boil. Boil, stirring constantly, until thickened. Reduce heat to low; add cheese and marjoram. Stir until cheese is melted.
3. Combine macaroni, cheese sauce, peas and tuna in slow cooker. Cover and cook on LOW 2-1/2 hours or until bubbly at edge.

This recipe appears in: Pasta NUTRITIONAL INFORMATION: Protein 29 g Fiber 3 g Carbohydrate 38 g Cholesterol 69 mg Total Fat 20 g Calories 446 Sodium 821 mg DIETARY EXCHANGE: Fat 2-1/2 Meat 3 Vegetable 1 Starch 2