| Ingredients: |
12 oz. cooked potatoes, sliced*
1 lb. drained canned tuna, flaked
1/2 cup potato liquid
1/2 cup chicken bouillon
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1/2 cup tomato puree
1/2 cup evaporated skim milk
2 tsp. chopped fresh parsley |
| Cooking
Instructions: |
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Place 3 oz. of potato slices in each of the 4 individual heatproof casseroles. Top each with 4 oz. tuna. In a medium saucepan, combine potato liquid and bouillon. Stir in tomato puree. Bring to a boil. Simmer for 15 minutes. Stir in milk. With a wire whisk, beat the sauce smooth, or pour into blender contained and process. Divide evenly and pour into casseroles. Sprinkle with parsley and bake at 400 degrees F for 20 minutes. |
| Additional
Comments: |
| *To prepare potatoes, place them in a medium saucepan with 2 cups water, 2 tsp. dehydrated onion flakes, 1 tsp. salt and 1 clove minced or pressed garlic; bring to a boil and cook until potatoes are tender. Remove potatoes from liquid and weigh portions for use in recipe. Reserve 1/2 cup potato liquid. |
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