Ingredients
- 1/2 una mixture
- 1/2 macaroni mixture in ungreased baking dish
- 1,900 ml saucepan over low heat
- 375 gr american cheese (shredded)
- 240 ml dairy sour cream
- 240 ml dry wine (white)
- 100 gr digonally celery (sliced)
- 65 gr pimiento-stuffed olives
- 28 gr butter in
- 12 gr butter
- 7 gr salt
- 5 gr onion (grated)
- 4 gr salt
- 3 gr flour
- 2 gr pepper (ground)
- 2 gr pepper
- 1 package tuna
- 1 package elbow macaroni
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.
