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Tuna, Scalloped Potatoes and

Source of Recipe

Linda Leone......June. 2006


List of Ingredients

2 tablespoon butter
2 tablespoons flour
1 teaspoon salt
1 teaspoon English dry mustard
2 cups milk
6 small red potatoes
1 6-oz can tuna
9 pimiento stuffed green olives
2 cups pepper jack cheese, grated



Recipe

Melt butter in saucepan, add flour and cook until the flour and butter become white and puffs up. Add milk and stir over medium high heat. Add salt, mustard and cheese. Cook until thickened to a medium cheese sauce.
Assemble in layers. Start with 1/4 cup cheese sauce on bottom of a 1 3/4 quart casserole dish. Slice 2 potatoes as thin as possible. Slice three olives thinly and scatter over potatoes. Crumble 1/3 of tuna over. Add 1/3 of cheese sauce on top. Repeat three times. Add a little grated cheese on top if desired. Bake on the center rack position at 375 degrees, for 1/2 hour to 45 minutes.