Friday, August 24, 2012

Creamed Tuna in Toast Cups

Now that I'm back to work, I've become obsessed with easy to prepare, quick dinners that take little effort on a busy weeknight - so you can expect lots of that sort of thing over the next few weeks (you know, until I get onto some other obsession ;)

In the spirit of this, I'm going to share a recipe from my childhood that I have tweaked slightly for "Creamed Tuna in Toast Cups."

Printable recipe here: Creamed Tuna in Toast Cups

1/2 cup water
1/2 cup frozen peas
1 can Cream of Mushroom Soup (I use 1/2 fat)
1/4 cup Chive and Onion cream cheese (I use light)
1/4 tsp each salt and pepper
1 tin tuna, drained
2 chopped hard boiled eggs
12 slices of your favorite bread
3 slices process cheese

Bring the water to boil and add the peas. Let boil a minute and turn down to medium low. Add the soup, cream cheese, salt and pepper and stir until smooth. Add the tuna and the eggs and stir. Remove from heat and set aside.
Preheat the oven to 375. Spray a 12 cup muffin tin with cooking spray. Cut the crusts off the bread and using a rolling pin, roll them flat. Place a slice of bread into each muffin cup. Bake for 15-20 minutes until toasted and crispy.

Cut the cheese slices into quarters. Fill each cup with app. 1/3 cup of the tuna mixture. Top each with a cheese slice and put under the broiler just until the cheese is melted.

Serve with a tossed green salad and enjoy!


Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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