Tuna-Potato Casserole
2 cups thinly sliced raw potatoes
1 can (6 1/2 oz) chunk light tuna, drained
1 cup sweet peas
2 tablespoons chopped parsley (optional)
2 tablespoons margarine
¼ cup flour
2 cups milk
1 ¼ cups American Cheese
1/3 cup diced onion
¼ teaspoon dried mustard
1 ½ teaspoons season salt
Cook potatoes until tender-crisp. Save potato water to reconstitute non-fat dry milk. Layer potatoes, tuna, peas, onions and parsley in a shallow, greased 2 quart casserole dish. Melt margarine in a heavy saucepan. Blend in flour. Add milk. Heat until thickened, stirring constantly. Add cheese, mustard and salt, stirring until smooth. Pour over tuna-potato mixture. Cover and bake in 350°F oven for 30 minutes.
Makes 8, 1 cup servings
Per Serving: 233 calories; 15gm protein, 11gm fat, 18gm carbohydrate; 66mg sodium
