Yield: 1 Servings
|2 cans||Tuna; drained and flaked|
|1 \N||Box frozen peas & carrots; rinsed to separate and drained|
|1 can||(small) mushroom pieces or 1/2 cup chopped fresh mushrooms (optional)|
|\N \N||Salt & pepper to taste (don't need much salt at all because the tuna is fairly salty)|
|\N \N||Mayonnaise (low-fat works fine, and you just need enough to bind together.)|
|\N \N||Cooked; seasoned mashed potatoes|
This was my Mom's recipe...I still make it today, and everyone always loves it. It's a bit different... no noodles...it's more like a tuna shepherd's pie. It's simple, but the flavors blend together nicely and it really does taste wonderful. I usually serve it just with celery and carrot sticks and some crusty rolls.
(make the mashed potatoes with at least a little butter or margarine along with the milk...this allows them to brown nicely--I find using 3-4 large potatoes makes enough for this...depends on how thick you like them) paprika
Spray an 8' baking dish (or 1½ to 2 qt casserole) with Pam. Gently mix tuna with peas & carrots, mushrooms if using, and just enough mayo to help bind it together. Press into the baking dish. Top with cooked mashed potatoes. Using hte back of a tablespoon, press down & up quickly along the potatoes to make little waves (doing this make it look nice, and makes little peaks that brown and crisp a bit). Sprinkle with paprika, and bake at 350 about 35-40 minutes, or until tuna mixture is bubbly.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@... (DEBORAH EPSTEIN) on Jul 31, 1997