1/3 c. chopped green pepper
3 tbsp. butter or oil
6 tbsp. flour
1 c. milk
3 tbsp. chopped onion
1 tsp. salt
1 can cream of chicken soup
2 cans (6 oz.) tuna
1 tbsp. lemon juice

Saute pepper and onion in fat until it begins to brown. Blend in salt and flour; add soup and milk. Cook until sauce is thick; stirring constantly. Add flaked tuna and lemon juice. Pour into casserole and top with buttered bread crumbs and shredded cheese and bake at 425 degrees for 15 to 20 minutes. (If you want less tuna, use only 1 can.)