1 1/2 cups diced potatoes
1 cup diced carrots
1/2 cup chopped onion
4 tbsp. butter
4 tbsp. flour
Milk
1 tsp. salt
1/8 tsp. pepper
2 tsp. soy sauce
2 (7 oz.) cans tuna, drained
|
|
|
| TUNA BAKE | ||
| 1 (1 lb. 1 oz.) can green peas 1 1/2 cups diced potatoes 1 cup diced carrots 1/2 cup chopped onion 4 tbsp. butter 4 tbsp. flour Milk 1 tsp. salt 1/8 tsp. pepper 2 tsp. soy sauce 2 (7 oz.) cans tuna, drained |
||
| Drain peas; reserve liquid. Cook potatoes, carrots and onions in reserved liquid for 8-10 minutes. Drain; save liquid, melt butter in saucepan; stir in flour to make a smooth paste. Add milk to vegetable liquid to make 2 cups. Add to butter mixture. Cook over low heat; stir until mixture thickens. Add seasonings. Combine vegetables and tuna in buttered 2-qt. casserole. Pour sauce over all (may be refrigerated over night). To serve, bake covered on 325 for 1 hour. | ||