TUNA MAC CASSEROLE

Ingredients:

1	can	tuna chunks in vegetable oil, drained
400	grams	elbow macaroni, cooked according to package directions
1/2	cup (32 g)	grated MAGNOLIA CHEEZEE
1/4	cup	potato chips, crushed

1/4	cup	STAR MARGARINE CLASSIC
1	pc (50 g)	onion, cubed
1	can (100 g)	mushrooms pieces and stems, drained
1/4	cup (30 g)	MAGNOLIA ALL PURPOSE FLOUR
1	cup	chicken broth
2	cups	MAGNOLIA PUREFRESH MILK

Procedure:

Preheat oven to 350°F. Combine cheese and potato chips in a bowl. Set aside.
In a casserole, melt 1/4 cup margarine and sauté onion until tender. Add mushrooms and cook for about 2 minutes. Sprinkle flour and stir mushroom mixture.
Gradually add chicken stock then milk, while stirring continuously. Simmer, while stirring continuously, until mixture thickens.
Add cooked macaroni and tuna. Mix well. Transfer to greased ovenproof dish. Top with cheese and potato chips mixture.
Bake for 20 minutes until browned and mixture bubbles. Let stand for 5 minutes before serving.

Makes 8 servings.

(Yield: 8 cups: 6-1/2 cups elbow macaroni, 4-1/3 cups sauce)

Tip/s:

- If using an oven toaster, use 2 to 3 small containers for the casserole and oven toast on high for 10-15 minutes.

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