Ingredients:

1/4 cup oil

1/3 cup flour

1 3/4 cups milk

3/4 cup sliced celery

1 large can tuna

1 cup pineapple tidbits

2/3 tsp. curry powder

1/2 tsp. salt

5 to 6 servings hot cooked egg noodles

pineapple rings

 

Directions:

In saucepan, blend oil and flour. Gradually blend in milk and cook, stirring until bubbly, smooth and thick. Meanwhile, cook celery in boiling water just until tender crisp and drain. Add celery, tuna, pineapple tidbits, curry, salt & pepper, heat thoroughly. Serve over noodles. Garnish with pineapple rings.