Family Tested & Approved
tuna, drained (3 oz. cans)
condensed cream of celery soup
1/3 to 1/2
whole milk (1/3-1/2 soup can)
hard boiled eggs, peeled
minced parsley or chives for garnish (optional)
toasted white or whole wheat bread
cooked & buttered noodles
In a medium saucepan or skillet, over medium heat, stir together soup and milk; heat until it simmers. (Density of condensed soups vary; add the amount of milk that seems appropriate.)
Add tuna, stirring gently to combine; continue heating until mixture is simmering hot.
Fold chopped eggs into tuna mixture; continue heating for about 20 to 30 seconds, enough to heat the egg.
Remove from heat; serve hot over toast, English muffins, noodle or rice. Garnish as desired. Store leftover creamed tuna in airtight container in refrigerator. Reheat on stovetop or in microwave.
Last Updated: Tue, Dec 8, 2015