Tuna Noodle Skillet

Variation #1
2 cups milk
2 tablespoons margarine or butter
1/4 cup flour
4 1/2 cups egg noodles or 12 ounces other pasta
1 1/2 teaspoons seasoning salt
or 3/4 teaspoon salt and 1/4 teaspoon garlic powder
3 1/2 cups frozen peas or 2-15 ounce canned peas (reduce the salt some if using salted canned peas)
2-6 ounce cans tuna fish (drained) or 2 cups other cooked meats (chicken, turkey or ham)
Grated cheese/Parmesan cheese, etc. (optional)

Cook pasta in a pot; according to the directions on the package, drain. Cook vegetables. Drain.

Place margarine in frying pan until melted. Add flour and mix together. Slowly add milk to margarine
mixture and stir. Repeat adding milk until all the milk is added. Let thicken slightly. Add seasoning
salt and garlic (if desired). Add tuna or other meat to liquid and vegetables. Cover
with noodles and stir. If desired, add grated cheese and stir. Serve.

Variation #2
Follow same instructions as above; except, reduce milk to 1 cup. Add 1 cup of sour cream
to milk mixture after the milk mixture is thickened slightly.

The Pratt Family Cookbook
www.fastq.com/~jbpratt/recipes/recipemain.html