| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | English | Sandwiches, Tuna | 5 | Servings |
INGREDIENTS
| 5 | English muffins | |
| 1 | cn | (10 3/4-oz.) cheddar cheese soup |
| 1 | cn | (10 3/4-oz.) tomato soup |
| 1/2 | c | Water |
| 1 | ts | Worcestershire sauce |
| 1/2 | ts | Prepared mustard |
| 2 | cn | (7-oz) white tuna;, drained |
INSTRUCTIONS
Split and toast English muffins. In medium saucepan, with spoon or wire whisk, stir undiluted soups until smooth. Stir in water, Worcestershire sauce, mustard and tuna. Cook mixture over medium heat, stirring constantly, until hot and bubbly. Serve on muffin halves. Serves 4. Posted by Ethel Snyder <essie49@juno.com> Date: August 08, 1997 Recipe by: Home Cooking magazine -- August 1997 Posted to MC-Recipe Digest V1 #734 by essie49@juno.com (Ethel R Snyder) on Aug 10, 1997
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