Seafood Casserole Combo - cooking recipe

Ingredients

2 cans frozen oyster stew
1 (1 1/2 lb.) frozen stewing vegetables
2 Tbsp. flour
1/3 c. water
2 (6 1/2 oz.) cans chunk tuna
1 (10 oz.) pkg. frozen peas
1 Tbsp. Worcestershire sauce
1 c. sour cream

Preparation

Heat frozen oyster stew in
2-quart
saucepan, stirring occasionally until thawed.\tSimmer vegetables
in
another pan about 15 minutes or until tender.
Remove
oysters\tfrom
stew and set aside.\tBlend flour with water\tuntil
smooth and add. Cook, stirring constantly until smooth
and
thickened.
Drain tuna and rinse off oil.
Add frozen\tpeas
and
heat
together gently for about 5 minutes or\tuntil
peas
are
tender-crisp. Stir in Worcestershire sauce, sour cream and reserved oysters. Heat just to boiling point but don't boil.
Serve immediately. Makes 6 to 8 servings.
(Can use extra
oysters if you like; 1 can.)