Scalloped potato and tuna casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Potatoes; Pared & slice thin |
| 3 | tablespoons | Butter |
| ¼ | cup | Flour |
| 2 | tablespoons | Mustard; prepared |
| 2 | cups | Milk |
| 1 | teaspoon | Salt; to taste |
| ⅛ | teaspoon | Pepper; to taste |
| 1 | can | Tuna; 7oz Use 2 cans for a |
| Dish | ||
| 1 | cup | Onions; peel and slice thin |
Directions
Cook potatoes in boiling salted water 10 minutes,;Drain. Meanwhile melt butter in top of a double boiler over direct heat. Stir in flour, then mustard. Add milk, salt and pepper to taste, and stir over boiling water until smooth and thickened. Arrange the sliced potatoes,tuna and onions in alternate layers in a greased 2 quart casserole. Pour sauce over all, and BAKE in a moderate oven 350 degrees for 45 minutes. Makes 6 Servings. You can also use a 2nd can of tuna to make a richer dish. OR you can substitue a can of Salmon in stead of the Tuna.
Posted to EAT-L Digest 15 October 96 Date: Wed, 16 Oct 1996 20:40:17 -0500 From: Connie Anderson <connie@...>