Happy Snappy Tuna Flowers |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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My mother named this recipe when I was younger, because my nickname was Snappy! It was originally called Creamed Tuna on Toast. I have no idea where it came from, because it has been in my family for years! Ingredients:
1/2 cup sliced celery |
1 tablespoon butter or 1 tablespoon margarine |
1 (10 1/2 ounce) can condensed cream of mushroom soup |
1/2 cup milk |
1 (7 ounce) can tuna, drained and flaked |
8 pieces bread, soft (approximately) |
parsley (optional) |
Directions:
1. In saucepan, cook celery in butter until tender.
2. Blend in soup; gradually stir in milk.
3. Add tuna.
4. Heat; stir now and then.
5. Fold desired number of pieces of bread into muffin cups and bake at 375 degrees until golden brown (about 2-5 minutes).
6. Remove from oven and top with tuna and soup mixture.
7. Sprinkle with parsley if desired.
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