Tuna Alfredo

1 6oz block of cream cheese
1/2 c butter
1 12oz can of evaporated milk
1 T minced garlic (more or less to taste, but we like a LOT of garlic)
1/8 tsp black pepper
Optional: 2 T lemon balm pesto
1/4 c grated parmesan cheese
1 small head of broccoli, steamed & chopped (including stems–they’re the tastiest!)
1 6oz can of tuna
2 T capers

Place cream cheese, butter, evaporated milk, garlic, and pepper (and optional pesto) in a small slow-cooker and heat for 1-2 hours. Whisk together until incorporated, then add parmesan cheese. Just before serving, stir in broccoli, tuna and capers. Serve over hot pasta or rice.

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About Erin McCole Cupp
Erin McCole Cupp is a wife, mother, and lay Dominican who lives with her family of vertebrates somewhere out in the middle of Nowhere, Pennsylvania. Her short writing has appeared in Canticle Magazine, The Catholic Standard and Times, Parents, The Philadelphia City Paper, The White Shoe Irregular, Outer Darkness Magazine, and the newsletter of her children’s playgroup. She is a contributor to CatholicMom.com and has been a guest blogger for the Catholic Writers Guild. Her other professional experiences include acting, costuming, youth ministry, international scholar advising, and waiting tables. When Erin is not writing, cooking or parenting, she can be found reading, singing a bit too loudly, sewing for people she loves, gardening in spite of herself, or dragging loved ones to visitors centers at tourist spots around the country. Find out more about her novels and other projects at erinmccolecupp.com .

4 Responses to Tuna Alfredo

  1. rantingchef says:

    Sounds great. I can’t wait to try it.

  2. Pingback: Slowcooker Penne Alfredo « Mrs. Mackerelsnapper, OP

  3. Pingback: Lenten Challenge Day 25 (I think): Pasta Alfredo with Peas | Mrs. Mackerelsnapper, OP

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