Tuna and Tomato Casserole
(serves four)

Food Bank Ingredients:
1 box (7.25 ounce) mac and cheese
1 can (14-15 ounce) diced tomatoes
1 can (6 ounce) tuna
1 ½ – 2 cups wheat and bran flakes (cereal) lightly crushed
1/4 can evaporated milk

Additional Ingredients:
1/2 medium onion, coursely chopped (or about 2 tablespoons of dried onion flakes softened in a little water)
1 or two cloves garlic finely chopped
2 stalks celery, diced
ground black pepper
4 tablespoons butter

Coat a large casserole with butter.

Cook macaroni in boiling water, but stop and drain before done. Macaroni should bend, but still be tough and chewy.

In all the butter, sautee onions, celery and garlic seasoned with black pepper in medium-large skillet until onions just start to become clear. Turn off heat.

When macaroni is ready – not yet done – add to onions and celery and mix.
Add packet of cheese mix from box and mix.
Add can of tomatoes and mix.
Add can of tuna – water and all – and mix.
Add evaporated milk and mix. This should be fairly loose with some extra liquid in pan. Add a little water if needed.

Place mixture in casserole. Spread crushed wheat flakes over top.

Bake casserole in 375 degree oven for about 25 minutes or longer until wheat flakes start to turn toasty brown.

Comments: A salad is a nice side dish with this. Note that no salt is added; there is plenty in all the ingredients. Substitute any vegetables available because so many can go well with this.