Creole Skillet
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
margarine
|
|
| 1 | medium |
onions
chopped |
|
| ½ | medium |
green bell peppers
chopped |
|
| ½ | cup |
celery
chopped |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | teaspoons |
seasoned salt
|
|
| 2 | cans |
tuna
|
|
| 1 ½ | cups |
corn kernels, canned
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
margarine
|
|
| 1 | medium |
onions
chopped |
|
| 0.5 | medium |
green bell peppers
chopped |
|
| 118 | ml |
celery
chopped |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
seasoned salt
|
|
| 2 | cans |
tuna
|
|
| 355 | ml |
corn kernels, canned
|
|
Directions
Melt margarine in skillet and lightly fry onion, pepper and celery until tender crisp.
Add flour and blend in. Add other ingredients and heat through.
Serve with rice and grated Parmesan/Romano.
