Food
Tuna Shortcake
By Yankee Magazine|Jan 18 2010|
From Campbell’s, Cooking with Soup
Yield
4 servings
Ingredients
1 can (10 1/2 ozs) condensed cream of celery or mushroom soup
1/2 c milk
1 can (7 ozs) tuna, drained and flaked
1 cup cooked peas
1 T chopped pimiento
Hot biscuits or toast
Instructions
Blend soup and milk; add tuna, peas, and pimiento. Heat; stir often.
Serve over biscuits or toast.
