Ingredients
- Servings: 2
- 1 (10 ounce) can cream of mushroom soup
- 1 (6 1/2 ounce) can tuna, drained
- 1/2 cup milk
- 1 (2 ounce) jar pimientos (optional)
Recipe
- 1 mix soup and milk until well blended, heat until very hot (do not boil) add tuna and pimientos.
- 2 heat until hot and serve over toast or biscuits.
- 3 garnish with a couple of small sweet pickles (goes great with this).
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