Idaho Potato & Tuna Stove-Top Casserole
Source of Recipe
Idaho Potato Commission
Idaho Potato & Tuna Stove-Top Casserole
Makes 6 servings
Ingredients
2-1/2 pounds Idaho Potatoes, scrubbed and cut into bite-sized cubes (about 7 cups)
1 (10-ounce) package frozen peas and carrots
1 (12-ounce) can tuna packed in water, drained
1 (10-3/4-ounce) can condensed Cheddar cheese soup
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1. Bring 1-1/2 quarts of water to a boil in medium saucepan. Add potatoes. Return to a boil and cook 5 minutes.
2. Add frozen vegetables. Return to a boil and cook 2 minutes (or to desired tenderness). Drain.
3. Stir tuna, soup and seasonings into same saucepan. Add hot potato mixture. Stir and serve. (Note: If necessary, re-heat on very low heat. Add water if needed.)
Serving Suggestion Serve with green salad and vinaigrette dressing.
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