Amy's Recipes

3 – 4 T spread, butter or margarine

1 large or 2 small onions, chopped

1/3 – 1/2 head of celery, chopped

1 T flour

1 t chicken boullion

1/3 cup cheese, chopped or grated

2/3 cup milk

2 cans tuna, drained

2 – 3 cups leftover (cooked) rice

2/3 cup crunchy Chinese noodles

 

Saute onions and celery in spread for 5 – 10 minutes.  Add flour, boullion and cheese.  Cook until cheese is melted.  Add milk and cook until thicked.  Add tuna, rice and most of the crunchy noodles.  Put into a casserole dish and sprinkle remaining noodles on top.  Cook until bubbly and warmed through.  You may want to cover the dish for the first 1/2 hour of the baking time to keep it from drying out.