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Scalloped potato and tuna casserole
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| Artist: |
_ |
| Categories: |
Casseroles, Entrees, Fish, Potatoes, Seafood, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 4
| cup | Potatoes -- Pared & slice | | | Thin | | 1/4
| cup | Flour | | 2
| tbsp | Mustard -- prepared | | 2
| cup | Skim Milk | | 1
| tsp | Salt -- to taste | | 1/8
| tsp | Pepper -- to taste | | 1
| can | Tuna in water -- 7oz Use 2 | | | Cn For a | | | Richer dish | | 1
| cup | Onions -- peel and slice | | | Thin |
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Procedures:
| 1 | Cook potatoes in boiling salted water 10 minute. | | 2 | Drain. | | 3 | Meanwhile make sauce from flour, mustard. | | 4 | Milk, salt and pepper to taste. | | 5 | Arrange the sliced potatoes, tuna and onions in alternate layers in a greased 2 quart casserole. | | 6 | Pour sauce over all, and bake in a moderate oven 350 °F for 45 minutes. | | 7 | Makes 6 servings. | | 8 | You can also use a 2nd can of tuna to make a richer dish. | | 9 | Or you can substitue a can of salmon in stead of the tuna. | | 10 | recipe by : net |
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