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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Did everyone's mother learn how to make this in home ec class? My dad and I loved this creamed tuna, and I never had my mother's directions for it; she learned it in high school home ec class and never wrote it down. While my MIL-to-be was visiting, I had the opportunity to copy some of her recipes and this one was in a church cookbook that she brought with her. It appears to be my mother's recipe exactly. Ingredients:
8 tablespoons butter |
8 tablespoons flour |
4 cups milk |
1 teaspoon salt |
1/2 teaspoon black pepper |
4 hard-boiled eggs, chopped |
1 (6 1/2 ounce) can tuna, drained |
1 (17 ounce) can peas, drained |
Directions:
1. Melt butter over low heat in a heavy saucepan.
2. Blend flour and seasonings in butter and cook over low heat, stirring until mixture is smooth and bubbly.
3. Remove from heat and stir in milk; bring to a boil, stirring constantly.
4. Reduce heat and add eggs, tuna and peas.
5. Heat through thoroughly and serve over toast.
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