| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
Alcohol, Main dish |
10 |
Servings |
INGREDIENTS
| 1 |
|
Elbow macaroni, 7oz |
| 1 |
c |
Digonally sliced celery |
| 1/2 |
c |
Pimiento-stuffed olives |
| 1 |
|
Tuna, drained9 1/2oz |
| 2 |
T |
Grated onion |
| 2 |
t |
Salt |
| 1/4 |
t |
Ground pepper |
| 3 |
c |
Shredded American cheese |
| 2 |
T |
Butter or margarine |
| 1 |
T |
Flour |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Ground pepper |
| 1 |
c |
Dairy sour cream |
| 1 |
c |
Dry white wine |
| 1 |
T |
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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