Reader Recipe: MushTun Toast

We continue riding the carousel of gaiety that is Reader Recipe month with MushTun Toast, courtesy of Marie-Claude.

Before going any further, you may want to grab some clip-on sunglasses to shield your eyes from this kaleidoscope of colours. Just look at nature’s majesty! Why, there's brown. And, well, some light grey. And, uh, dark grey.

MushTun Toast reminds me of Chicken à la King which many caker kids ate for lunch on Saturdays. It came in a can and was also served on toast. Then there was Mock Chicken à la King for poor caker kids who couldn’t afford chicken. Or mushrooms. Or even toast. Sadly, those kids had to eat a paper towel smeared with Crisco while wearing potato sacks and humming the theme song from The Little Rascals. Isn't poverty the worst?

Marie-Claude was considerate enough to point out that MushTun Toast should be eaten with a knife and fork. I usually stick to the ol’ spatula and cheese grater when I dine, but maybe I’m more of a renaissance kind o' guy.

Thanks, Marie-Claude! Y'all come back on Monday for the final reader recipe of the month.

1 can of Campbell's Cream of Mushroom soup
1 can of tuna
Bread for toast

Mix cream of mushroom and tuna in a pot and heat until it boils. Stir often. Make some toast and add the mixture on it. Use fork and knife to eat.

Source: Caker Marie-Claude