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6 oz. jumbo shells (about 15 shells)
About 1 hour before serving: In 2-quart saucepan over medium heat, in hot oil, cook celery and onion until very tender. Remove mixture to medium bowl.
Make Sauce:
Assembly:
Into bowl with celery mixture, stir bread crumbs, ranch dressing, and tuna. Fill cooked shells with tuna mixture; arrange filled shells in sauce in one layer. Cover baking dish with foil and bake 20 to 25 minutes until shells are heated through and the sauce is hot and bubbly. Garnish with fresh dill sprigs.
Posted by Paula Miller Jacobson
Nutritional Info Per Serving: N/A
salt
1 large celery stalk, finely chopped
1 small onion, finely chopped
2 slices white bread, torn into crumbs
1 tbsp. olive or vegetable oil
2 cups milk
2 tbsp. flour
4 oz. Swiss cheese, chopped
1 tbsp. chopped fresh dill or 1/2 tsp. dried
1/3 cup bottled ranch dressing
13 oz. can tuna in water, drained
dill sprigs for garnish
Prepare shells as label directs, using 2 tsp. salt in water, drain. Rinse cooked shells with running warm water to stop the cooking; drain again.
In same saucepan over medium heat, heat milk, flour, and 1/2 tsp. salt to boiling, stirring until mixture thickens slightly. Stir cheese and dill into sauce until blended. Pour sauce into 11x7 glass baking dish.
Preheat oven to 350°F.