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.