Tuna casserole (ww)
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | CHOPPED ONION |
| ½ | cup | SLICED CELERY |
| 1 | cup | MUSHROOMS, OPTIONAL |
| 1 | tablespoon | MARGARINE |
| 2 | tablespoons | FLOUR |
| ½ | teaspoon | SALT |
| ⅛ | teaspoon | PEPPER |
| ½ | teaspoon | DILL WEED |
| 2 | cups | GREEN BEANS, DRAINED * |
| 1 | cup | EVAPORATED MILK, SKIMMED |
| 12 | ounces | CANNED TUNA, DRAINED, FLAKED |
Directions
* SAVE LIQUID FRON BEANS FOR LATER ----------------------------------------------------------------------- IN A NON-STICK SKILLET COOK ONION, CELERY AND MUSHROOMS OVER LOW HEAT FOR 5 MINUTES OR UNTIL TENDER. FIRST COVER SKILLET TO CREATE STEAM THEN UNCOVER TO LIGHTLY BROWN THE VEGETABLES. SPREAD VEGETABLES IN THE BOTTOM OF A 1½ QUART CASSEROLE DISH. SET ASIDE. IN THE TOP OF A DOUBLE BOILER MELT MARGARINE OVER SIMMERING WATER. STIR IN FLOUR AND SEASONINGS. WHEN FLOUR MIXTURE BECOMES BUBBLY, STIR IN RESERVED BEAN LIQUID AND MILK. COOK, STIRRING OCCASIONALLY UNTIL THICKENED. WHILE SAUCE IS COOKING PLACE TUNA EVENLY OVERVEGETABLES IN CASSEROLE DISH AND TOP WITH DRAINED GREEN BEANS.
POUR THICKENED SAUCE OVER BEANS. BAKE AT 350 DEG. F. FOR 15 MINUTES OR UNTIL HEATED THROUGH. DIVIDE INTO EQUAL PORTIONS AND SERVE HOT.