Tuna casserole (stove top)?

I make dishes like that, often just throwing different ingredients together without measuring them. I find that if the foods are compatible in taste etc I can really go very far wrong.

I would guess that you would be making a roux and then stirring in the casserole ingredients. If that's the case then you would use 1 tablespoon flour to 1 cup of milk or liquid. The rest I would experiment with until you find the one that works for you.

Hope that helps - at least you're one step closer to the solution :).

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