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Gather the ingredients.
Preheat oven to 350 F. With a teaspoon of butter, grease a 2-quart casserole.
Cook the macaroni in boiling salted water according to package directions just until al dente, drain, and quickly rinse with cold water to stop the cooking process.
Melt 4 tablespoons of butter in a large saucepan or Dutch oven. Add the onion and bell pepper and sauté over low heat for about 3 to 4 minutes, until tender.
Add the flour, ¾ teaspoon salt, and the pepper to the pot. Cook, stirring, for about 1 to 2 minutes.
Add the milk and condensed soup and stir over low heat until the sauce is smooth and thickened.
Add the cooked macaroni, peas, flaked tuna, and about half of the cheese to sauce mixture, stirring constantly.
Pour the pasta into the prepared casserole. Top with remaining shredded cheese.
In a small bowl, mix the remaining 2 tablespoons of butter with the breadcrumbs and work the mixture until you've achieved a sandy texture.
Scatter the crumbs over the cheese layer.
Bake the casserole for 30 to 40 minutes, or until the crumb topping is nicely browned.