Creamed Tuna Or Chicken With Peas Food

CREAMY TUNA-NOODLE CASSEROLE

Steps:

• Preheat oven to 350°. Cook noodles according to package directions for al dente, adding peas during the last minute of cooking; drain., Meanwhile, in a large bowl, combine soup, sour cream, cheese, milk and salt; stir in tuna, onion and pepper. Add noodles and peas; toss to combine., Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly.

HARD TIMES CREAMED TUNA

Steps:

• Melt butter in a small saucepan over medium heat. Stir flour into melted butter until smooth and slowly stream milk into the mixture while whisking continually. Bring mixture to a simmer and cook until thickened, about 5 minutes.
• Reduce heat to medium-low. Stir tuna into the milk mixture; season with salt and pepper. Cook until tuna is warmed, 2 to 3 minutes.
• Ladle tuna mixture over toasted bread to serve.

TUNA AND PEAS

Steps:

• Melt butter in a saucepan over medium heat. Saute peas, onion, and garlic in hot butter until onion is translucent, 5 to 7 minutes.
• Pour mushroom soup over the peas mixture; add enough milk to the mixture to thicken the soup to the point of there being no lumps. Flake tuna and add to the skillet; season with salt and pepper. Cook until the mixture is warm and bubbly, about 10 minutes.

CREAMED TUNA ON TOAST

Steps:

• 1. In a sauce pan combine the cream of mushroom soup, dash of pepper and peas. Heat on low setting so not to scald and burn.
• 2. If the mixture seems too thick you can add a dash of milk, but you want a thick mixture and not runny. Break up your tuna adding it to the creamed mixture. Heat to a low simmer bubble.
• 3. Serve over buttered toast.

CREAMED TUNA AND PEAS

Steps:

• Begin by melting the margarine in a 2-quart saucepan. Use a fork or a whisk to stir in the flour making sure it is smooth. Gradually stir in the milk. If you have a whisk you can go a little faster because a whisk can beat out any lumps. If you are using a fork then go very slowly so you can keep the mixture smooth. When the mixture is smooth stir in the sugar, salt and pepper. Cook and stir the sauce until it begins to boil. Allow it to boil for a full minute by the clock. Now remove the sauce from the heat.
• Drain the peas and the tuna. Stir gently and reheat only till boiling again. Do not overcook or the peas will get mushy. Serve over buttered toast or biscuits, rice, or noodles. The salt may be replaced with celery salt or garlic salt if desired.
• To use fozen peas instead of canned, simply replace the canned peas with 2 cups frozen peas. Allow the sauce to reheat for a minute or two so you will be sure the peas are cooked through. Do not ovecook the frozen peas wither. This is vital for a good dish.

CREAMED TUNA OR CHICKEN WITH PEAS

Steps:

• Drain tuna or chop chicken finely.
• Bring chicken stock (and optional mushrooms if desired), to a boil. Add celery seed and thyme.
• Use a fork or a whisk to combine cornstarch with cold milk. Adjust amount according to whether you want a thicker or thinner sauce. Add to boiling stock, reduce heat, and stir until the sauce simmers gently.
• Add tuna/chicken, peas, and sherry.
• Heat through and season to taste with salt and fresh-ground black pepper.
• Remove from heat. Let sit, keeping warm, for 5 minutes to blend flavors.
• Serve over the starch of your choice -- rice, toast points, noodles, cornbread (I suggest recipe Recipe #277295 ), biscuits, etc.
• Note -- if you have no homemade chicken stock I suggest using a good soup base (Tones brand is available in Sam's Club). Both bullion cubes and canned chicken broth are inferior substitutes for real stock and a dish this simple depends on the quality of the ingredients for good flavor.
• Tip -- if you enjoy tuna casserole but have give it up because of the salt in the mushroom soup try using a suitable quantity of this recipe (with or without the peas), as a substitute for the diluted soup.

20-MINUTE CREAMED CHICKEN WITH MUSHROOMS

Steps:

• Gather the ingredients.
• Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Gradually add the chicken broth and cream. Continue cooking until thickened and smooth, stirring constantly.
• Add the chicken pieces and the mushrooms with their liquid. Cook for 2 to 3 minutes, or until the creamed chicken mixture is hot and beginning to bubble.
• Season to taste with salt and pepper and then stir in the sherry; heat through.
• Serve over rice or pasta, on toast points, split biscuits, or in baked puff pastry shells. Sprinkle with chopped parsley, if desired.

CREAMED TUNA

Steps:

• 1. Melt fat in a large saucepan; stir in flour.
• 2. Mix in liquids and seasonings.
• 3. Cook over moderate heat, stirring constantly, until smooth and thickened.
• 4. Add tuna, peas, and almonds. Continue cooking until heated through.
• 5. Serve hot in patty shells or over toasted waffles or biscuits.
• 6. note : this can be done with left over chicken also , just add 3 cups cooked chicken , 1/2 teas. salt , 1/2 teas. garlic powder and swap almond with the cashews.