1 pkg. (8 oz.) elbow macaroni, cooked and drained
1 can (6 1/2 oz.) tuna, undrained
1 pkg. (10 oz.) frozen spinach, thawed and well drained
3 tbsp. butter
1 sm. onion, chopped
3 tbsp. flour
1 tsp. dry mustard
1 can (13 1/2 oz.) chicken broth
1 pkg. (8 oz.) American cheese, shredded
Ripe olives and parsley to garnish

In large bowl mix macaroni and tuna. Layer it with spinach in a 2 quart casserole. In saucepan, in hot butter, saute onion until soft. Blend in flour and mustard. Gradually add chicken broth and cook stirring constantly until smooth and thickened. Stir in cheese until melted. Pour over macaroni and mix lightly with fork.

Bake in preheated oven, 350 degrees, for 30 minutes or until bubbly hot. Garnish with ripe olives and parsley if desired.