Originally in the 1994 cookbook
6 tbsp margarine, melted
6 tbsp flour
2 cup milk
1 can cream of chicken soup
3 cans tuna, drained
- Melt margarine and when bubbly, add flour.
- Stir together over medium heat until bubbly.
- Add milk and soup.
- Stir mixture together until boiling and thick.
- Add tuna to mixture.
- Serve over toast or biscuits.
You may add cubed boiled eggs, drained peas, or drained corn.