Source: dLife

A quick, warm tuna casserole in a saucepan.

Servings

13 oz canned white tuna, packed in water, drained (2 cans, 6 1/2 oz each)
3 tbsp margarine
1 cup fresh chopped celery , thinly sliced
4 oz canned mushroom slices, drained
3 tbsp white all purpose flour
2 cup cold water , at room temperature
0.5 cup Milk, nonfat/skim, dry
0.5 tsp salt
1 pinch white pepper

1 Place margarine in a 1 1/2-quart saucepan and melt over medium heat.
2 Add celery and mushrooms, stirring occasionally.
3 Add flour. Continue cooking and stirring until flour is absorbed.
4 Mix together water, dry milk, salt, and pepper to blend. Add to vegetables and cook over medium heat until smooth and thickened.
5 Drain tuna and add.
6 Mix lightly and serve hot!