Tuna Casserole with Macaroni

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• 1 can (6 1/2 to 7 ounces) tuna, drained
• 8 ounces elbow macaroni, uncooked
• 1/4 cup butter
• 1/4 finely chopped onion
• 2 tablespoons finely chopped green bell pepper
• 2 tablespoons all purpose flour
• 3/4 teaspoon salt or seasoned salt
• 1/8 teaspoon pepper
• 1 cup milk
• 1/2 cup frozen peas, thawed
• 1 can cream of celery soup
• 1 cup shredded Chedder cheese
• 1/2 cup bread crumbs tossed with 2 teaspoons melted butter

Cook macaroni until tender, rinse and drain; set aside.

Melt butter in a large saucepan or Dutch oven; add chopped onions and bell pepper and sauté 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 to sauce mixture, stirring constantly. Pour mixture into 2-quart buttered casserole; top with remaining cheese then buttered bread crumbs. Bake at 350° for 30 to 40 minutes, or until tuna casserole is nicely browned.
Serves 4 to 6.