Title: Creole Tuna
Categories: None
Yield: 1 Servings

1 cn (4 oz) mushrooms; drained
1/2 c Green pepper; chopped
1/2 c Chopped onions
2 tb Butter or margarine
1 cn Tomato soup; (undiluted)
2 tb Water
1 ts Worcestershire sauce
1 ds Pepper
1 cn Tuna drained; flaked

Saute first 3 ingredients in butter till tender. Add soup and remaining
ingredients. Heat. Server over hot buttered rice.

Posted to JEWISH-FOOD digest V97 #313 by NLImp@aol.com on