Tuna-Vegetable Casserole

• 1 (9 1/4 oz.) can tuna
• 1 (16 oz.) can Veg-All
• 3/4 c. macaroni
• 2-inch chunk Velveeta
• 1/3 c. milk
• salt and pepper
• 1/3 stick butter
• 1 stay fresh pak saltine crackers, crushed
• extra peas and lima beans (optional)

1. Preheat oven to 350u0b0.
2. Bring 4 cups water to boil.
3. Cook macaroni on medium 10 minutes.
4. Drain.
5. Melt milk and Velveeta together over medium heat and stir in cooked macaroni.
6. Season with salt and pepper.
7. Drain tuna and Veg-All together in strainer.
8. Add extra frozen vegetables if desired.
9. Mix in macaroni and cheese mixture.
10. Spray casserole dish with Pam.
11. Pour mixture in dish.
12. Melt butter and stir into crushed crackers. Sprinkle over top of casserole.
13. Bake uncovered at 350u0b0 for 20 minutes.

tuna, vegall, macaroni, milk, salt, butter, fresh pak saltine crackers, extra peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=891895 (may not work)