Tuna Vegetable Cups

Submitted by PugGrannie

"A nice change from the usual tuna casserole. I use Pepperidge Farm thin white sandwich bread."

 

• Ready In: 45mins
• Ingredients: 10
• Yields: 8 toast cups
• Serves: 4

ingredients

• 8 slices thin sliced white bread
• butter or margarine
• 2 tablespoons all-purpose flour
• 1⁄4 teaspoon dry mustard
• 1⁄8 teaspoon cracked pepper
• 1 cup milk
• 1 teaspoon Worcestershire sauce
• 1 cup frozen mixed vegetables (corn, peas, carrots,beans)
• 1 (6 3/4 ounce) can tuna (drained & flaked)
• 1 (4 ounce) package shredded sharp cheddar cheese

directions

1. Preheat oven to 375 degrees. Prepare toast cups: Spread one side of each bread slice lightly with butter. Gently push a bread slice, buttered-side down, into each of eight 6 oz. custard cups or 2 1/2-inch muffin-pan cups. Bake 10 to 12 minutes until lightly browned. Remove toast cups from custard cups or muffin-pan cups.
2. Meanwhile, in a 3 quart saucepan over medium heat, melt 2 T. butter; stir in flour, mustard, and pepper until blended. Gradually stir in milk and Worcestershire; cook, stirring constantly, until mixture is slightly thickened. Add frozen vegetables, tuna, and cheese; cook until vegetables and tuna are heated through and cheese is melted, stirring frequently.
3. To serve, arrange 2 toast cups on each of four plates: spoon some tuna-vegetable mixture into cups. Garnish each plate with some cherry tomatoes and watercress.