| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs | Seafood | 4 | Servings | |
INGREDIENTS
| 3/4 | Stick margarine | |
| 2 | tb | Flour |
| 3 | c | Milk |
| 1 | cn | (6-oz) solid pack tuna |
| 1 | c | Frozen green peas; cooked |
| 1 | cn | (small) sliced mushrooms |
| 2 | Hard-boiled eggs; sliced | |
| 2 | tb | Chopped pimento |
| 1 | pk | (small) noodles; cooked, drained |
| 1 | cn | Potato sticks |
INSTRUCTIONS
Make cream sauce by melting margarine over low heat & blending in flour. Add milk & cook until slightly thick & smooth. Remove from heat & stir in tuna, green peas, mushrooms, egg & pimento. Fold in well-drained noodles. Turn into buttered 2-quart casserole. Bake in moderate (350 degree) oven about 30 minutes. Scatter potato sticks over top about 10 minutes before taking from oven. Yields 4-6 servings. VELDA ALEXANDER MEMPHIS, TN From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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