Tuna Pea Wiggle

Baked Tuna Pea Wiggle

One of the easiest suppers I've made.

2 cups egg noodles

5 oz can tuna fish

1 can cream of mushroom soup

2 cups frozen peas

1½ cups bread crumbs (2 slices)

½ cup milk

2 tbsp butter

¼ tsp pepper

¼ tsp cayenne pepper

½ tsp ground marjoram

Cook and drained noodles according to package instructions. Drain tuna fish.  Mix milk and mushroom soup together.  Combine noodles, peas and soup together in lightly greased baking dish. 

Melt butter.  Toast bread, and break into tiny crumbs.  Combine bread crumbs with peppers and marjoram.  Pour melted butter over top and toss to combine. Spread crumb over top of noodles.  Bake in 350° oven for 30 minutes until bread crumbs are browned and wiggle is bubbling.

© Crackerberries 2013

Festive Creamed Tuna

Festive Creamed Tuna Á La Biscuit

1½ cup milk  
½ cup heavy cream
2 Tbsp butter
2 Tbsp flour
½ tsp turmeric
Salt and pepper to taste
1 (5oz) can tuna fish, drained
2 hard boiled eggs, sliced
1 cup frozen peas
Sliced Roma tomatoes

In medium sauce pan melt butter over medium heat.  Stir in flour; pour in milk slowly, stirring vigorously.  Add turmeric, salt and pepper.  Cook, stirring constantly, until mixture thickens.  Add tuna, peas and eggs.   Serve over biscuits and garnish with tomatoes.

© Crackerberries 2012

Tuna Pea Wiggle

Theoretically pea wiggle is served over noodles, hence the wiggle.  We like the biscuit version better.  We keep the name the same because Tuna Pea Biscuit just doesn’t sound right.

BISCUITS

3 cups flour

1 Tbsp baking powder

¾ cup Crisco

1 Tbsp sugar

¾ tsp cream of tartar

1 cup skim milk

¼ cup heavy cream

½ Tbsp lemon juice

Preheat oven to 450º.  Combine milk, cream and lemon juice, mix well and set aside.  In large bowl, combine flour, baking powder, sugar and cream of tartar; mix well.  Cut in Crisco with pastry cutter or fork until mixture resembles coarse crumbs.  Make well in center of mixture and pour milk in all at once.  Stir just until moistened.  Drop by ice cream scoops on lightly grease cookie sheet.  Bake 450º 12-14 minutes.

TUNA PEA WIGGLE

1½ cup skim milk

½ cup heavy cream

½ Tbsp lemon juice

2 Tbsp butter

2 Tbsp flour

½ tsp turmeric

Salt & pepper to taste

1 can tuna fish, drained

3 hard boiled eggs, sliced

1 cup frozen peas

Combine milk, cream and lemon juice, mix well and set aside.  In medium sauce pan melt butter over medium heat.  Stir in flour; pour in milk slowly, stirring vigorously.  Cook, stirring constantly until mixture thickens; add tuna, peas and eggs.  Sprinkle with turmeric.  Serve over biscuits or egg noodles if you prefer.

© Crackerberries 2011