Printer Friendly TUNA CASSEROLE 2 ¼ cups macaroni, uncooked 1 teaspoon salt 1 tablespoon vegetable oil (Note: The oil helps reduce frothing and prevents the noodles from bubbling over.) 3 quarts water 1 cube butter 1 cup frozen peas with pearl onions 1 (6 oz) can tuna that has been canned with water 2 tablespoons flour 3 cups milk 1 cup Cheese Whiz 1 cup crushed potato chips Turn the burner on high and bring water, vegetable oil and salt to a boil in a 4 quart saucepan. Carefully slide macaroni into boiling water. Reduce heat and allow to boil, stirring occasionally to keep the macaroni from sticking to the bottom of the pan. Cook uncovered over medium heat for about 8 minutes or until macaroni is almost tender. It should still be slightly chewy. Drain water off the macaroni and set aside. Measure milk and flour into a 2 quart sauce pan and stir until all the lumps have dissolved. Bring to a boil on medium-high heat, stirring constantly until the flour thickens. Be careful not to scorch the milk. Remove pan from burner and stir in cheese whiz and butter. Empty tuna fish including the liquid into a large bowl. Break tuna fish into small pieces with a fork. Add macaroni, cheese sauce, peas and onions. Fluff with a fork until vegetables and sauce are evenly distributed throughout the macaroni. If the mixture seems too dry, add more milk. Pour into a 3 or 4 quart casserole dish and top with crushed potato chips. Bake 375 F for 20 minutes or until hot and bubbly.