Originally Posted by
sweetana3
I make a cream sauce with butter and flour(about 1/4 cup of each) and the juice from the can of Leseur peas and about 3/4 of a can of evaporated milk. Add the peas, a can of drained tuna and in this case some leftover sweet corn. Salt and pepper to taste. Pour into a greased pie pan and cover with a cheddar homemade crust. Brush with egg but this is optional. Bake at 425 for 30-45 minutes until brown. It takes a long time to cook the crust thru even though it is only on top. Cool a little and serve.
We do the same thing with my husband's chili and have made the same recipe with leftover chicken and chicken broth (instead of pea juice) plus the rest. Also good with mushrooms and almost any vegetable. It is a snap since it has no bottom crust to worry about.
I have made this creamed tuna for over 50 years since I was a child. I search out that brand of peas because i think they are sweeter. None of this is ever wasted.
