TUNA MUSHROOM SOUP SANDWICHES
I created this recipe way back when on all Fridays you couldn't eat meat. We got tired of tuna salad sandwiches, Mac and Cheese etc., and kids didn't like fish at that time. So I tried experimenting with this and this is kind of the final one. You can alter this anyway you want but the kids really liked it. Now they are all...
Provided by Pat Guzzardo
Categories Sandwiches
Time 30m
Number Of Ingredients 7
Steps:
- 1. Heat oven to 350 degrees. Drain tuna well. (I like Kirkland brand from Costco, it is really a solid white meat tuna.) I even rinse it in cold water and drain again. I like to get all the sodium out. We really have to watch that.
- 2. Chop the green pepper, celery and onion. To your taste. You will understand as you do this. Then saute them in a little oil until tender.
- 3. Add the well drained tuna, soup and mix well, stir until bubbly and cooked down but not dry.
- 4. Place buns on cookie sheet and top with some of the tuna mixture on the bottom half of a bun and top it with the top half of the bun. Repeat until all the buns or all the tuna is used. Or until you have done as many as you want. I don't use all of the mixture at one time, then refrigerate the leftover mix until another day.
- 5. Bake about 10 to 20 minutes until top of bun is toasty and light brown. THEN ENJOY a delicious hot tuna sandwich.
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