Creamed Tuna over Toast

If you were raised Catholic through the 50’s and 60’s as I was, you’ll remember not being unable to eat meat on Fridays.  This simple but tasty meal is quick and easy and was a Friday night staple at our house. Outside of Lent Fridays are no longer fish days but it still tastes good and brings back memories.

Creamed Tuna over Toast

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IngredientsCreamed Tuna over Toast

  • 1 (10 3/4 oz.) can condensed cream of mushroom Soup (We used Campbell’s soup)
  • 1 can milk
  • 1 (7 oz.) can tuna, drained and flaked
  • 1/2 cup cooked peas
  • 8 pieces of bread


  1. Empty the contents of the cream of mushroom soup into a sauce pan.
  2. Fill the empty soup can with milk and add to the sauce pan.
  3. Over med heat whisk the mushroom soup and milk until completely combined.
  4. Add tuna and peas and continue to heat until hot.  Stir often
  5. Toast two pieced of bread and set on a plate.
  6. Ladle out tuna mixture over each piece of toast and serve.

Makes 4 servings

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