1 1/2 c. diced carrots
1 1/2 c. diced potatoes
1 sm. onion, chopped
2 cans tuna
1 can peas
1/4 c. flour
1/4 c. butter
Milk

Cook carrots, potatoes and onions in pea liquid until just tender. Drain liquid into measuring cup, add tuna oil and enough milk to make 2 cups of liquid. Melt butter, blend in flour and add liquid, stirring constantly until thickened. Pour over vegetables, add tuna, peas and season.

Turn into greased casserole. Cover with pie crust, biscuit dough or buttered crumbs (or potato chips). Bake at 425 degrees for one hour.