Tuna Nests

Tuna Nests
Recipe By :Meal-In-One Favorites
Serving Size : 4

1/4 pound mushroom 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.

Source: "Cookin' 99 CD Collection"