Salmon Pea Wiggle

A much-forgotten version of a tuna noodle casserole.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 3  cups 2% low-fat milk
• 3  tablespoons all-purpose flour
• 2 (14 3/4ounce) cans pink salmon, drained and flaked
• 2  cups  frozen peas, thawed
•  salt and pepper
•  crackers (to serve) or   cooked egg noodles (to serve)

Directions

1. Heat the milk in a large saucepan over medium heat until almost boiling, stirring constantly.
2. Gradually whisk in the flour and continue cooking and stirring until slightly thickened, about 5 minutes.
3. Stir in the salmon and peas, and season to taste with salt and pepper.
4. Continue cooking and stirring until thick and heated through, about 10 minutes.
5. Serve over crackers or egg noodles.