1 (7 oz.) can tuna
2 med. potatoes
2 or 3 carrots
2 sm. onions
1 c. frozen or canned peas
1 pimento (cut)
1 c. evaporated milk
1 c. water from cooked vegetables
4 tbsp. butter
4 tbsp. flour
1/4 tsp. marjoram
6 to 8 Ritz crackers (crumbled)

Cut potatoes and carrots in cubes and onions in half; cook all until tender in about 1 cup water, salted. Drain water and use for white sauce. Mix peas and pimento with other vegetables. Make white sauce; add tuna (drained) and marjoram. Alternate vegetables and white sauce and tuna in layers of buttered casserole. Top with cracker crumbs. Bake 30 minutes at 350 degrees.

Medium White Sauce:

Melt 4 tablespoons butter. Add 4 tablespoons flour. Mix well. Gradually add 1 cup evaporated milk and 1 cup vegetable liquid. Stir constantly. Bring to boil and cook 3 minutes. Then pour hot water and cover.