My mom made this for us on Fridays during lent and it is still one of my favorites to this day. Quicker than tuna casserole and great for 2 people or 10 people. I’m not sure, where the recipe came from. When I asked my dad, he said ‘As far as I know it was a general knowledge recipe (a common word of mouth easy to do recipe) or she got it from her mother. That being said, I think I do remember having it at home when I was young.’.
You may think this is weird, but if you like tuna casserole, you should try it. It’s perfect for a quick hot lunch on a cold winter afternoon.
Tuna on Toast
|Prep time||1 minute|
|Cook time||7 minutes|
|Total time||8 minutes|
|By author||Cherride Poehlman|
- 1 can Campbell's Cream of Mushroom Soup
- 1 can Tuna (drained, 6 oz)
- 1/2 cup Frozen Peas (or Peas & Carrots)
- 4 Slices Toast
My mom's original recipe stated "light tuna not albacore", however I use albacore and really like it (pictured). So it really is a personal choice.
|In small sauce pan, combine cream of mushroom soup, tuna and frozen vegetables. Heat until bubbly and pour over toast.|