One of my favorite standbys is Creamed Tuna on Toast. It’s quick easy, and paired with a veggie, pretty nutritious.
I’ve never really had a ‘recipe’ for it, I just kindof mixed things together. Tonight, I found a recipe online and found it was not what we are used to, so I thought I’d post my own.
First, though, I must say….cream of celery soup does not belong in Creamed Tuna on Toast!!! YUK! It may be easy, but YUK!
I am often surprised at what people come up with to use condensed soups for…cream of chicken, cream of mushroom, cream of cheddar, and cream of celery soups can be found as a base to a lot of recipes. I’ve heard of people making mac & cheese from cream of cheddar soup poured over noodles. This is just unbelievable to me. It doesn’t even sound good! Now, maybe it is…but I’m not sure I’ll ever try it. lol
So…on to my ‘recipe’
First, a white sauce
1/4 c. butter or margarine
1/4 c. flour
2 c. milk
Salt & Pepper to taste
bread for toast
Melt the butter over med-low heat until melted, being careful not to heat too high and burn it. Add the flour and stir until it starts ’sizzling’. Add milk while whisking.
Heat over medium heat until the sauce bubbles. Add 1 can of tuna, salt and pepper, to taste.
You can double, triple, quadruple this recipe all your heart desires. If you would like to save on milk, you can do 3 parts milk to 1 part water (with the recipe above, that would be 1 1/2 c. milk and 1/2 c. water) but I would not try half water and half milk. It’s just too watery and bland.
Toast bread and pour about 1/3 c. of the creamed tuna on each piece of bread. I personally like to butter my bread first, and my hubby likes cheese on his.
Enjoy!
This is a creamy, spicy, pumpkiny smell that is sure to bring thoughts of fall leaves, crisp air and Christmas coming! lol…I know it’s still early…especially since it’s still 95 degrees outside…but it’s coming fast! The evenings are getting shorter, and the nights cooler. Before we know it, fall will be here!
