Serves: 4
Total Calories: 256

1/4 pound mushrooms fresh, sliced
4 tablespoons butter or margarine
1 (7-ounce) can tuna drained and flaked
2 tablespoons flour
1 cup milk
3/4 cup American cheese grated
1/4 teaspoon salt
Freshly ground pepper to taste
Deviled Eggs (recipe follows)
1/2 cup corn flake crushed
Deviled Eggs:
4 eggs hard-cooked
1 tablespoon mayonnaise real
1 tablespoon butter or margarine, melted
1 tablespoon sweet pickle chopped or pickle relish
1/2 teaspoon cider vinegar
1/4 teaspoon dry mustard or to taste
1/8 teaspoon salt or to taste
Freshly ground pepper to taste
* See note below.

* Halve eggs lengthwise. Remove and mash yolks combine with mayonnaise, butter or margarine, pickle or pickle relish, vinegar, mustard, salt, and pepper. Fill whites. Sauté mushrooms in 1 tablespoon butter or margarine until limp. Add to tuna and toss lightly. Divide and spoon into 4 lightly buttered custard cups flatten surface. Melt 2 tablespoons butter or margarine in skillet add flour and cook for 3 minutes, stirring constantly. Add milk and cook until thick, stirring. Add 1/2 cup cheese, salt, and pepper stir until cheese melts and blends into sauce. Pour over tuna mixture. Top with Deviled Eggs sprinkle with remaining cheese. Melt remaining 1 tablespoon butter or margarine and toss with corn flakes sprinkle around eggs. Bake in preheated 350° F oven 20 minutes or until heated through. Do not overcook.

Nutritional Facts:

Serves: 4
Total Calories: 256
Calories from Fat: 188

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