Ingredients
- 10 1/2 ounces condensed cream of mushroom soup (undiluted)
- 10 1/2 ounces cheddar cheese soup (undiluted)
- 15 ounces peas (canned, drained)
- 6 ounces tuna (one 6 ounce can tuna in water, drained well)
- 1 cup milk (or more if you want it thinner)
- 1 teaspoon cajun seasoning
- Dash of Louisiana hot sauce (NOT TOBASCO unless you like it hot!)
- Toast to serve it over
- Salt and pepper to taste
How to Make
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Step 1: Combine the soups in a skillet with milk and stir until you have the right consistency of a gravy while heating up. You do need to stir this while its heating up, just like a gravy. You might need a little more milk to make it the right consistency. Usually I do.
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Step 2: Stir in the drained peas, spices and tuna, heating through.
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Step 3: Serve over toast. We always add more hot sauce at the table.
We hope you enjoy this recipe!
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