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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I am submitting this because the kids raved over it, and my daughter had 3 helpings. Go figure. It's pretty easy, too. From Betty Crocker's New Cookbook. Also can be served over toasted bread. Ingredients:
1/2 cup butter |
1 small green bell pepper, chopped (1/2 c.) |
1 cup sliced mushrooms (3 oz.) |
1/2 cup all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 cups skim milk |
1 1/4 cups chicken broth |
2 (7 ounce) cans tuna, drained |
1 (2 ounce) jar diced pimentos, drained |
3 cups hot cooked brown rice |
Directions:
1. Melt butter in a large skillet over medium-high heat.
2. Cook green pepper and mushrooms in butter, stirring occasionally, until pepper is crisp-tender.
3. Stir in flour, salt and pepper.
4. Cook over medium heat, stirring constantly, until bubbly; remove from heat.
5. Stir in milk and broth.
6. Heat to boiling, stirring constantly.
7. Boil and stir 1 minute.
8. Stir in tuna and pimientos; cook until hot.
9. Serve over rice.
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