Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz CHOPPED ONION 1/8 ts PEPPER
1/2 c SLICED CELERY 1/2 ts DILL WEED
1 c MUSHROOMS, OPTIONAL 2 c GREEN BEANS, DRAINED *
1 tb MARGARINE 1 c EVAPORATED MILK, SKIMMED
2 tb FLOUR 12 oz CANNED TUNA, DRAINED, FLAKED
1/2 ts SALT

* 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.

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