Tuna & Shrimp Casserole
|Dry mustard||1⁄4 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Canned chunk light tuna in water||6 1⁄2 Ounce, drained (1 Can)|
|Canned tiny shrimp||4 1⁄2 Ounce, drained (1 Can)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can)|
|Celery stalk||1 , thinly sliced|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Green pepper||1⁄2 Medium, cut into 1/4 x 1 inch strips|
|Chow mein noodles||2 Cup (32 tbs)|
|Sliced almonds||1⁄4 Cup (4 tbs)|
In 1 -qt casserole melt butter at High 30 to 45 seconds.
Blend in flour, salt, mustard and pepper.
Stir in milk.
Microwave 4 1/2 to 7 minutes, or until thickened, stirring every minute.
Stir in cheese until melted.
Add tuna, shrimp and mushrooms.
Place celery, onion and green pepper in 2-qt casserole.
Microwave 2 1/2 to 3 1/2 minutes, or until tender-crisp.
Stir in cheese sauce.
Microwave uncovered 2 1/2 to 3 1/2 minutes, or until thoroughly heated.
Stir in chow mein noodles.
Sprinkle with almonds.