Ingredients:
- 2 cups water
- 1/2 teaspoon salt
- 2 medium potatoes, peeled and diced
- 1/2 cup diced carrot
- 1/2 cup chopped celery
- 1/4 cup butter or margarine
- 1/4 cup flour
- 2 cups milk
- 3 cups shredded sharp Cheddar cheese, or about 12 ounces
- 1 can (7 ounces) tuna, drained and flaked
- 1 small can (8 ounces) cream-style corn
- few drops Tabasco sauce
- chopped green onions or parsley for garnish
Preparation:
Put water and about 1 teaspoon of salt in a large saucepan; add diced potato, carrot, celery, and chopped onion. Cover and bring to a boil. Reduce heat and simmer for about 10 minutes; remove from heat and set aside. In a small stock pot, melt butter. Blend in flour and stir until smooth. Gradually add milk, stirring constantly. Continue cooking, stirring, until smooth and thickened. Add cheese and stir until melted. Add cooked vegetables with their liquid, tuna, corn, and Tabasco. Add salt to taste and serve garnished with green onions or parsley, if desired.Serves 6.
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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