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* 1/4 teaspoon ground black pepper |
* 1/4 teaspoon ground black pepper |
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* 3 cups hot cooked rice |
* 3 cups hot cooked rice |
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===Directions=== |
===Directions=== |
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− | Cook onions and mushrooms in butter in large skillet over medium heat until soft. Stir in soup, half and half, wine, mustard and Worcestershire sauce |
+ | #Cook onions and mushrooms in butter in large skillet over medium heat until soft. Stir in soup, half and half, wine, mustard and Worcestershire sauce. |
+ | #Heat; add tuna, peas, sour cream, salt and pepper. Heat but do not boil. Serve over hot rice. |
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− | ===Other Links=== |
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− | ==See also== |
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[[Category: Main Dish]] |
[[Category: Main Dish]] |
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[[Category:Recipes]] |
[[Category:Recipes]] |
Revision as of 10:28, 7 May 2006
Description
Makes 6 servings
Ingredients
- 1 cup sliced green onions
- 1 4-ounce can sliced mushrooms, drained
- 1 tablespoon butter or margarine
- 1 10-3/4-ounce can condensed cream of mushroom soup
- 1/2 cup half and half
- 2 tablespoons dry white wine
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 9-1/4-ounce can tuna in water, drained
- 1 cup cooked green peas
- 1/4 cup sour cream
- 1/4 teaspoon ground black pepper
- 3 cups hot cooked rice
Directions
- Cook onions and mushrooms in butter in large skillet over medium heat until soft. Stir in soup, half and half, wine, mustard and Worcestershire sauce.
- Heat; add tuna, peas, sour cream, salt and pepper. Heat but do not boil. Serve over hot rice.