Creamed Tuna

"This is a quick way of fixing it and one that I have used for years as a quick lunch or supper. Add a salad and drink and it equals a good meal."
 
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Ready In:
15mins
Ingredients:
4
Serves:
2
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ingredients

  • 1 (10 ounce) can cream of mushroom soup
  • 1 (6 1/2 ounce) can tuna, drained
  • 12 cup milk
  • 1 (2 ounce) jar pimientos (optional)
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directions

  • Mix soup and milk until well blended, heat until very hot (do not boil) add tuna and pimientos.
  • Heat until hot and serve over toast or biscuits.
  • Garnish with a couple of small sweet pickles (goes great with this).

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Reviews

  1. What a simple "souper" (no pun indended) dish. I served this over rice with beans and cream corn on the side. Not an eligant dish but what a winner as an every day fast and easy dish. It has may way to vary it. I'll do it often
     
  2. This recipe is good for a quick meal. Be careful not to add more milk than it calls for!
     
  3. Great comfort food but had to up the flavor with some garlic and minced onion. Thanks for reminding of a childhood favorite!
     
  4. Sorry everyone, but both my husband and I didn't care for it a whole lot. It is ok for once in a while, but rather bland. Definitely add cheese like the other people recommended and it might be better.
     
  5. A very inexpensive meal option. I only added a little chopped red pepper (I don't keep pimientos on hand)for color. We served over toast and had a salad to round out the nutrition.
     
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Tweaks

  1. Great recipe as the ingredients are usually on hand. I used roasted peppers in place of the pimientos and add some peas and a little cream cheese. Served it over pasta.
     
  2. My mom always made this when we were kids and it is still one of my real comfort foods. She added tiny peas instead of the pimento and served it over a toasted bun or mashed potatoes.
     

RECIPE SUBMITTED BY

I am a widow who loves to cook. Collect cookbooks and craft books...Have quit a collection...Just can't pass one up a garage sale or a book sale...Have been retired (from bank) for 10 years and enjoying every minute of it...
 
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