Title: Tuna Casserole (Ww)
Categories: Diet Main
Yield: 2 Servings
| 4 | oz | CHOPPED ONION |
| 1/2 | c | SLICED CELERY |
| 1 | c | MUSHROOMS, OPTIONAL |
| 1 | tb | MARGARINE |
| 2 | tb | FLOUR |
| 1/2 | ts | SALT |
| 1/8 | ts | PEPPER |
| 1/2 | ts | DILL WEED |
| 2 | c | GREEN BEANS, DRAINED * |
| 1 | c | EVAPORATED MILK, SKIMMED |
| 12 | oz | CANNED TUNA, DRAINED, FLAKED |
* SAVE LIQUID FRON BEANS FOR LATER
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IN A NON-STICK SKILLET COOK ONION, CELERY AND MUSHROOMS OVER LOW HEAT FOR 5
MINUTES OR UNTIL TENDER. FIRST COVER SKILLET TO CREATE STEAM THEN UNCOVER
TO LIGHTLY BROWN THE VEGETABLES. SPREAD VEGETABLES IN THE BOTTOM OF A 1 1/2
QUART CASSEROLE DISH. SET ASIDE. IN THE TOP OF A DOUBLE BOILER MELT
MARGARINE OVER SIMMERING WATER. STIR IN FLOUR AND SEASONINGS. WHEN FLOUR
MIXTURE BECOMES BUBBLY, STIR IN RESERVED BEAN LIQUID AND MILK. COOK,
STIRRING OCCASIONALLY UNTIL THICKENED. WHILE SAUCE IS COOKING PLACE TUNA
EVENLY OVERVEGETABLES IN CASSEROLE DISH AND TOP WITH DRAINED GREEN BEANS.
POUR THICKENED SAUCE OVER BEANS. BAKE AT 350 DEG. F. FOR 15 MINUTES OR
UNTIL HEATED THROUGH. DIVIDE INTO EQUAL PORTIONS AND SERVE HOT.