2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 to 1/2 tsp. curry powder (to your taste)
2 c. skim milk
2 c. elbow macaroni, cooked
1 (16 oz.) can tomatoes, drained
2 (7 oz.) cans tuna, drained & broken up
2 tbsp. vegetable oil
1/4 c. onion, chopped
2 tbsp. parsley, chopped
Potato chips for topping, crushed

Combine flour, salt, pepper and curry. Add oil; stir until smooth. Add onion and parsley. Cook, stirring occasionally until onion is tender. Gradually stir in skim milk. Cook, stirring constantly, until mixture comes to a boil. Mix sauce with cooked macaroni, tomatoes and tuna. Place in 1 1/2 quart casserole. Sprinkle crushed potato chips on top. Bake at 375 degrees about 35 minutes.