Thursday Night Casserole

6 medium-size carrots, sliced (2 cups)
3 leeks, sliced diagonally
3/4 pound broccoli, cut into flowerets
1 cup water
3 tablespoons butter
3 tablespoons flour
1 1/2 teaspoons salt
1/2 teaspoon leaf marjoram, crumbled
1/4 teaspoon onion powder
1 1/2 cups milk
1 can (6 1/2 ounces) chunk light tuna, drained
2 teaspoons lemon juice
2 tablespoons grated Parmesan cheese

1. Combine carrots, leeks, broccoli and water in a large saucepan. Bring to boiling; cover; simmer 5 minutes or until carrots are crisp-tender; drain.

2. Melt butter in a medium-size saucepan. Stir in flour, salt, marjoram and onion powder until blended. Add milk gradually, stirring constantly until mixture thickens and bubbles. Stir in tuna and lemon juice. Combine drained vegetables with tuna mixture. Pour into a shallow 2-quart baking dish. Sprinkle with Parmesan cheese.

3. Bake, uncovered, in a moderate oven (350 degrees) for 20 minutes or until bubbly-hot.

Makes 4 servings

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