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Tuna-Potato Casserole<br />
Serves: 8<br />
2 cups thinly sliced raw potatoes<br />
1-6 oz can chunk light tuna drained<br />
1 cup sweet peas<br />
2 Tbsp chopped parsley<br />
1 / 3 cup diced onion<br />
3 Tbsp cooking oil<br />
¼ cup flour<br />
2 cups 1% milk<br />
1¼ cups low fat cheddar cheese,<br />
grated<br />
¼ tsp dried mustard<br />
Directions:<br />
Cook potatoes in 1 Tbsp oil until<br />
tender-crisp, and drain. Layer<br />
potatoes, tuna, peas, onions and<br />
parsley in a shallow, greased 2-quart<br />
casserole dish. Heat oil in heavy<br />
saucepan. Blend in flour. Add milk.<br />
Heat until thickened, stirring<br />
constantly. Add cheese, mustard,<br />
stirring until smooth. Pour over tunapotato<br />
mixture. Cover and bake at<br />
350° F oven for 30 minutes.<br />
Per serving: 170 calories; 5g fat; 300mg<br />
sodium<br />
43
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