| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
Main dish, Alcohol |
10 |
Servings |
INGREDIENTS
| 1 |
pk |
Elbow macaroni(7oz) |
| 1 |
c |
Digonally sliced celery |
| 1/2 |
c |
Pimiento-stuffed olives |
| 1 |
cn |
Tuna,drained(9 1/2oz) |
| 2 |
tb |
Grated onion |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Ground pepper |
| 3 |
c |
Shredded American cheese |
| 2 |
tb |
Butter or margarine |
| 1 |
tb |
Flour |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground pepper |
| 1 |
c |
Dairy sour cream |
| 1 |
c |
Dry white wine |
| 1 |
tb |
Butter or margarine |
INSTRUCTIONS
Cook macaroni as directed on package; drain and rinse. Stir celery and
olives into macaroni. Heat oven to 375'. Place half of the macaroni mixture
in ungreased baking dish, 13 1/2x8 3/4x1 3/4 inches. Mix tuna, onion, 1
teaspoon salt, 1/4 teaspoon pepper and the cheese. Sprinkle macaroni
mixture with half of the una mixture; repeat.
Melt 2 tablespoons butter in 2-quart saucepan over low heat; stir in flour,
1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, stirring
constantly, until mixture is smooth and bubbly. Remove from heat. Stir in
sour cream and wine. Heat to boiling, stirring constantly. Pour over tuna
mixture; dot with 1 tablespoon butter. Cover with aluminum foil and bake 30
minutes. Uncover; bake until golden, about 15 minutes.
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