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

This program is funded, in part, from the Expanded Food and Nutrition Education Program (EFNEP), which is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, and the Pennsylvania (PA) Department of Human Services (DHS) through the PA Nutrition Education Tracks, a part of USDA’s Supplemental Nutrition Assistance Program (SNAP). To find out how SNAP can help you buy healthy foods, contact the DHS toll-free Helpline at 800-692-7462. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer.