Company Creamed Tuna
This is out of my mom's old Betty Crocker cookbook from 1969 Super yummy you can also leave out the wine and parsley if you want That's how I usually do it since we don't keep either around the house
This is out of my mom's old Betty Crocker cookbook from 1969 Super yummy you can also leave out the wine and parsley if you want That's how I usually do it since we don't keep either around the house
- 1/4 teaspoon salt
- 3 tablespoons butter
- 3 tablespoons flour
- 2 tablespoons finely chopped onions
- 1 1/4 cups milk use lowfat to reduce calories
- 1/2 cup sour cream use lowfat to reduce calories
- 1 can tuna drained... i prefer solid white in water
- 3 tablespoons dry white wine (optional)
- 2 tablespoons parsley snipped (optional)
- 8 slices bread toasted (can use rice, biscuit, or other bread)
- Carbohydrate 40.1335952492754 g
- Cholesterol 51.1617187732598 mg
- Fat 15.8450791511656 g
- Fiber 1.4778568225676 g
- Protein 18.024736961108 g
- Saturated Fat 8.97392340379892 g
- Serving Size 1 1 Serving (218g)
- Sodium 621.089630370197 mg
- Sugar 38.6557384267078 g
- Trans Fat 1.36033609888538 g
- Calories 378 calories
Step-by-step
- Cook onions in butter till tender but not brown.
- Blend in flour, salt and dash of pepper.
- Add milk all at once.
- Cook quickly, stirring constantly until mixture thickens and bubbles.
- Add tuna, sour cream, wine and parsley.
- Heat through.
- Serve on hot rice or spoon over hot buttered toast points.
My Mom's Secret Recipe: Company Creamed Tuna
This recipe isn't just a dish; it's a time capsule. It's a direct link to my childhood, pulled straight from my mom's well-loved 1969 Betty Crocker cookbook. The slightly yellowed pages, the faint scent of vanilla and cinnamon that still lingers – it all comes flooding back when I make this creamed tuna. It's a taste of home, a comforting hug on a plate, and a testament to the simple joys of good food and family traditions. This isn't just a quick weeknight meal; it's an experience, a reminder of simpler times, and a delicious way to connect with the past. And the best part? It's surprisingly easy to whip up, even for a busy mom like myself.
Over the years, I’ve adapted this recipe slightly. My mom's original version called for full-fat everything, but I've tweaked it to make it a little healthier without sacrificing flavor. I now use low-fat milk and sour cream. The wine and parsley are totally optional, too. To be honest, we rarely have either on hand, so I often leave them out, and the dish is still incredibly delicious. The beauty of this recipe lies in its adaptability. It's incredibly versatile, and you can easily adjust it to suit your tastes and what you have available in your pantry. You can serve it over rice, toast, biscuits, or even crackers—the possibilities are endless!
A Busy Mom's Kitchen: Life as a mother of three can be hectic. Between school runs, work deadlines, and the endless cycle of laundry, finding time to cook a wholesome and tasty meal can feel like a Herculean task. But this creamed tuna recipe is my secret weapon. It's incredibly quick to prepare – ready in less than half an hour – and requires minimal effort. It’s a lifesaver on those busy weeknights when I need a hearty, satisfying meal that the whole family will love.
Beyond the Recipe: This dish transcends mere sustenance; it's a conversation starter, a memory maker, and a delicious way to connect with loved ones. When I make this creamed tuna, I'm not just feeding my family; I'm feeding their souls. I'm sharing a piece of my history, a tradition that continues to bring us together, one spoonful at a time.
The simplicity of this recipe is its strength. It’s a testament to the fact that the most cherished meals are often the simplest ones. It’s a reminder that food is more than just calories and nutrients; it's about love, family, and the enduring power of tradition. And for that, this old Betty Crocker recipe remains a treasured part of our family story.
