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Creamed Tuna and Eggs on Toast

Recipe for a 1950's style, canned soup based creamed tuna recipe and a classic creamed tuna recipe with a cream sauce base.

1950's Style Creamed Tuna and Eggs
Boil and chop 3 eggs and mix them with 2 standard-size cans of tuna (drained) and 1 can cream of mushroom soup. Heat the mixture for 15 or 20 minutes and pour over toasted bread, English muffins, rice, noodles, or whatever strikes your fancy.

Classic Creamed Tuna and Eggs
A more elegant, but also more time consuming version of this dish uses 2 cups of white cream sauce instead of the canned mushroom soup. The dish can be also be made with only tuna or only eggs.

See also
More Ground beef Recipes
Other Recipes Collected by Kathie Fry
Kathie Fry's Official Web Site

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