1 1/2 carrots, diced
1 1/2 c. potatoes
1/2 c. onions, chopped
1 c. canned peas
1 can Mexican tuna fish
2 c. milk
4 tbsp. butter
4 tbsp. flour
1 tsp. salt

Boil onions and carrots together in a small amount of water After 15 minutes, add potatoes and cook until tender. Make a white sauce of the butter and flour, milk and salt. Add the peas to the other vegetables (drain the peas first).

Break tuna fish into pieces, not too small. In buttered casserole put layer of vegetables, white sauce and tuna until all is used. Cover with buttered cracker crumbs and bake until crumbs are brown.