Macaroni And Tuna Casserole

• 1 (7 1/4 ounce) box Kraft macaroni and cheese
• 1 tablespoon reduced fat margarine
• 1 tablespoon olive oil
• 1/3 cup onion, diced
• 1/4 cup green bell pepper, diced
• 1 cup celery, diced
• 1/4 cup carrot, shredded
• 1/4 cup frozen peas
• 1/4 cup frozen corn
• 2 (6 ounce) cans tuna, drained
• 1/4 cup low-fat mayonnaise
• 1/2 cup skim milk (plus more, if needed, refer to Step 4 below)
• 1 (10 1/2 ounce) can cream of celery soup
• 2/3 cup French-fried onions

1. Cook macaroni noodles, drain the water and stir in the margarine while noodles are still hot.
2. Meanwhile, saute the onion, bell pepper, celery, and carrot in olive oil over medium-high heat until tender.
3. Preheat oven to 425u0b0.
4. In a greased, 2-quart casserole dish, mix the noodles and veggies together with the peas, corn, tuna, mayonnaise, milk, and cream soup. Add additional milk if mixture is too thick.
5. Bake uncovered in the preheated over for 25 minutes.
6. Top with french fried onions during the last 5 or 10 minutes.

macaroni, margarine, olive oil, onion, green bell pepper, celery, carrot, frozen peas, corn, tuna, lowfat mayonnaise, milk, cream of celery soup, onions

Taken from www.food.com/recipe/macaroni-and-tuna-casserole-397889 (may not work)