Yield: 4 servings
Measure | Ingredient |
---|---|
1⅓ pounds | (4 medium) potatoes cut into 1/2-inch cubes |
2 cans | Tuna packed in water (6 1/8 ounces each), thoroughly drained |
1 cup | Frozen peas |
⅓ cup | Sliced green onions |
1 can | Cream of mushroom soup |
\N \N | (10 3/4 ounces) |
¼ cup | Lowfat milk to... |
¼ teaspoon | Pepper |
1½ cup | Crushed potato chips |
Heat oven to 400 degrees. Place potatoes in shallow 1½- to 2- quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 minutes until just tender. Mix in remaining ingredients except potato chips. Spoon into shallow 2- quart baking dish; level top. Cover with potato chips. Bake about 20 minutes until mixture is bubbly and chips are lightly browned.
NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.
Menu: Sliced Tomatoes with Nonfat French Dressing, Pineapple Rings and Orange Sherbet
Nutritional Information Per Serving: 420 calories; 15 g fat; 15 mg cholesterol; 820 mg sodium; 49 g carbohydrate; 5 g fiber; 24 g protein.
Source: The Potato Board <recipes@...>