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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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My husband's on a restricted diet, so I often make two single-serving dishesone for him and one for me. I received this recipe from my aunt many years ago, and it's still one of my favorites today.Peggy Burdick, Burlington, Michigan Ingredients:
1/3 cup chopped onion |
2 tablespoons butter |
1 tablespoon king arthur unbleached all-purpose flour |
3/4 cup milk |
1 chicken bouillon cube |
1/4 teaspoon salt, optional |
1/8 teaspoon pepper |
1 can (3-1/4 ounces) light water-packed tuna, drained and flaked |
1/2 cup frozen peas |
2 teaspoons diced pimientos |
1 cup hot cooked egg noodles |
Directions:
1. In a small saucepan, saute onion in butter until tender. Stir in flour until blended; cook and stir for 1 minute. Gradually stir in milk. Add the bouillon, salt if desired and pepper. Bring to a boil. Cook and stir for 1 minute or until thickened. Stir in the tuna, peas and pimientos; heat through. Serve with noodles. Yield: 1 serving.
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