Melt butter in pan over medium heat, whisk in flour to make the roux, whisk in milk a little at a time and continue stirring until sauce thickens.
Bring to a boil, add tuna and peas and cook until heated through, gently stirring occasionally.
Spoon evenly over each slice of toast, season with salt and pepper and serve.
If your sauce becomes too thick, simply add a wee bit more milk. If sauce is not thick enough, add about a half teaspoon of cornstarch.
By Deeli from Richland, WA
This is a very good dish with an Oriental flair! Love the cashews, Chinese noodles, and soy sauce in this recipe!
Ingredients include most food groups and is cheap and easy. All ingredients are to your specifications and you can change them around. You can add cilantro, lime juice, or salsa or all.
Not only do I like the flavor of this quiche but I also love that it freezes well.
Drain pineapple, reserving liquid. Fry pineapple in butter 5 minutes. Add enough water to pineapple liquid make 1 cup. Blend cornstarch into the liquid, and add chicken noodle soup.
This recipe is versatile. You can leave out the tuna for a meatless treat or replace it with 1/2-1 cup cooked crab meat.
This recipe is quick, delicious, and good for you. In a small bowl, mix tuna with mayo, salt and pepper. Dice all of the vegetables and set aside.
Mix all ingredients except for 3/4 cups of noodles. Bake 1 hour at 300 degrees F. Sprinkle remaining noodles on top.
Saute' onion and celery in butter until soft but not brown. Add remaining ingredients reserving 1/4 can noodles. Mix lightly and put in greased casserole.
Must taste. Halve and pit the avocados. Scoop out the insides and set the shells aside. Cut the avocado into pieces and place in a bowl.
Add all ingredients except potatoes, toss until all are well coated. Cover and chill. Just before serving, fold in the potatoes. Great lunch-time dish!
Good for kids lunches. Combine and stir all ingredients together. If using regular tuna add 1/2 tsp. lemon juice. Pack tuna mixture in lunch box container.
Cream cheese, cheddar cheese, Velveeta, onions, tomatoes and tuna baked in a Bisquick crust - YUM!
Boil noodles in pan until soft. Drain and leave in pan. Dump everything else in and mix until blended. Leave on stove on low temp to warm. The chips give you a little bit of salt to taste.
Scrub potatoes and prick skins with fork; rub all over with oil. Bake in oven at 425 degrees F for 45 to 55 minutes or until potatoes yield to gentle pressure.
Mix all ingredients together. Let stand 15 minutes. Shape into patties and fry in hot skillet until golden brown.
Mix the tuna fish and Miracle Whip. Put a heaping tablespoon of the mixture on each muffin half. Top with a slice of cheddar cheese.