Tuna a la King
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (8x8 inch)
Ingredients
- 1 box corn muffin mix, Shortcut
- ¼ cup green bell pepper, diced
- 1 teaspoon onion, minced
- 2 tablespoons butter
- ¼ cup all-purpose flour
- 1½ cups milk
- 1 can tuna, drained, (about 1 cup or standard can)
- ⅔ cup mushrooms, sliced, canned or fresh sautéed, drained
- ¼ cup pimento, diced
- ¼ teaspoon salt
- ¼ teaspoon paprika
Instructions
- Prepare the corn muffins per the package instructions.
- In a medium saucepan, melt butter, add the bell pepper and onion, cook until tender.
- Stir in flour until mixed in. Slowly stir in milk, cook and stir until thickened.
- Add the tuna, mushrooms, pimento, salt, and paprika. Stir together and heat through.
- Serve over warm split corn muffins, enjoy.
Notes
Low cost per serving.
Shortcut: Corn Muffin Mix.
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