1/2 cup water
1/2 cup frozen peas
1 can Cream of Mushroom Soup (I use 1/2 fat)
1/4 cup Chive and Onion cream cheese (I use light)
1/4 tsp each salt and pepper
1 tin tuna, drained
2 chopped hard boiled eggs
12 slices of your favorite bread
3 slices process cheese
Bring the water to boil and add the peas. Let boil a minute and turn down to medium low. Add the soup, cream cheese, salt and pepper and stir until smooth. Add the tuna and the eggs and stir. Remove from heat and set aside.
1/4 tsp each salt and pepper
1 tin tuna, drained
2 chopped hard boiled eggs
12 slices of your favorite bread
3 slices process cheese
Bring the water to boil and add the peas. Let boil a minute and turn down to medium low. Add the soup, cream cheese, salt and pepper and stir until smooth. Add the tuna and the eggs and stir. Remove from heat and set aside.
Preheat the oven to 375. Spray a 12 cup muffin
tin with cooking spray. Cut the crusts off the bread and using a rolling
pin, roll them flat. Place a slice of bread into each muffin cup. Bake
for 15-20 minutes until toasted and crispy.
Cut the cheese slices into quarters. Fill each cup with app. 1/3 cup of the tuna mixture. Top each with a cheese slice and put under the broiler just until the cheese is melted.
Serve with a tossed green salad and enjoy!
Cut the cheese slices into quarters. Fill each cup with app. 1/3 cup of the tuna mixture. Top each with a cheese slice and put under the broiler just until the cheese is melted.
Serve with a tossed green salad and enjoy!
