1 3/4 c. macaroni
1 (13 oz.) can tuna (about 2 c.)
2 tbsp. finely chopped onion
1 pkg. frozen chopped broccoli, drained
Cheese sauce (see below)
1/2 c. buttered crumbs

I prefer the solid white tuna. Cook macaroni, rinse with cold water and drain. I also prefer tuna in water and if that is used, use butter for sauce instead of oil from the tuna. Arrange tuna fish and macaroni in layers in a greased casserole, sprinkling layers with chopped broccoli that has been pre-cooked and onion. Add cheese sauce. Top with buttered crumbs and a dash of paprika. Bake in a moderate oven, 375 degrees, about 25 minutes or until browned. Makes about 6 servings.

THIN WHITE SAUCE:

3 tbsp. butter
2 tbsp. flour
2 tsp. salt
1/4 tsp. pepper
2 c. milk
1 c. cheddar cheese

Melt butter over low heat; add flour, salt and pepper; stir until well blended. Remove from heat. Gradually stir in milk and return to heat. Cook, stirring constantly until thick and smooth. Add 1 cup cheddar cheese. Makes 2 cups.