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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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A nice change from the usual tuna casserole. I use Pepperidge Farm thin white sandwich bread. Ingredients:
8 slices thin sliced white bread |
butter or margarine |
2 tablespoons all-purpose flour |
1/4 teaspoon dry mustard |
1/8 teaspoon cracked pepper |
1 cup milk |
1 teaspoon worcestershire sauce |
1 cup frozen mixed vegetables (corn, peas, carrots,beans) |
1 (6 3/4 ounce) can tuna (drained & flaked) |
1 (4 ounce) package shredded sharp cheddar cheese |
Directions:
1. Preheat oven to 375 degrees. Prepare toast cups: Spread one side of each bread slice lightly with butter. Gently push a bread slice, buttered-side down, into each of eight 6 oz. custard cups or 2 1/2-inch muffin-pan cups. Bake 10 to 12 minutes until lightly browned. Remove toast cups from custard cups or muffin-pan cups.
2. Meanwhile, in a 3 quart saucepan over medium heat, melt 2 T. butter; stir in flour, mustard, and pepper until blended. Gradually stir in milk and Worcestershire; cook, stirring constantly, until mixture is slightly thickened. Add frozen vegetables, tuna, and cheese; cook until vegetables and tuna are heated through and cheese is melted, stirring frequently.
3. To serve, arrange 2 toast cups on each of four plates: spoon some tuna-vegetable mixture into cups. Garnish each plate with some cherry tomatoes and watercress.
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