Tuna Cheese Imperial
|Wide noodles||8 Ounce (1 Package)|
|All purpose flour||5 Tablespoon|
|Milk||2 1⁄2 Cup (40 tbs)|
|Cream cheese||8 Ounce (1 Package)|
|Canned tuna||6 1⁄2 Ounce, drained, flaked (1 Can)|
|Sliced pimiento stuffed olives||1⁄2 Cup (8 tbs)|
|Cut chives||2 Tablespoon|
|Sliced muenster cheese||6 Ounce (1 Package)|
|Soft bread crumbs||1 1⁄2 Cup (24 tbs)|
1. Cook noodles, drain.
2. Melt 5 tablespoons of the butter or margarine in a medium-size saucepan; stir in the flour, salt and pepper; cook, stirring constantly, until bubbly. Stir in milk; continue cooking and stirring until the sauce thickens and bubbles for 3 minutes. Slice cream cheese into the sauce; stir until melted, then stir in the tuna, olives and chives and remove from heat.
3. Pour about 3/4 cup of the sauce into a greased, 10-cup, baking dish, and then layer other ingredients on the top this way: half of the noodles, half of the remaining sauce, 2 slices Muenster cheese, remaining noodles, the remaining Muenster cheese and remaining sauce.
4. Melt remaining 3 tablespoons of butter or margarine in a small saucepan; add bread crumbs; toss lightly with a fork. Sprinkle over the mixture in baking dish.
5. Bake in moderate oven (350°) 30 minutes, or until bubbly