Creamed Tuna

Ellen Okinaka

• 1 10-oz. pkg. frozen peas and carrots
• 1/2 block butter or margarine
• 1-1/2 Tbs. flour
• 1-1/2 Tbs. onions, chopped fine
• 1 4-oz. can mushrooms, stems and pieces
• 2/3 c. milk or evaporated milk
• 1 can cream of mushroom soup
• 1 can tuna
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 3 hard cooked eggs, sliced (garnish)

• Cook peas and carrots and drain. Sauté onions in butter, add flour.
• Stir in mushrooms and liquid, milk, cream of mushroom soup, tuna, peas and carrots and seasoning.
• Heat, stirring occasionally until thickened, do not boil.
• Serve over rice, toast, toasted English muffins, shredded wheat biscuits, or cornbread.
• Garnish with egg slices.