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Dr. Potato Blog

Potato & Tuna Stove-Top Casserole


Yield: 4 - 6 servings

Ingredients


  • 2 1/2 lbs. Idaho Potatoes, scrubbed & cut in bite-sized cubes (about 7 cups)
  • 1 10 ounce package frozen peas and carrots
  • 1 10 3/4 ounce can condensed cheddar cheese soup
  • 1 12 ounce can tuna packed in water, drained
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper


Directions


  1. Bring 1 1/2 quarts of water to boiling in a saucepan. Add potatoes. Return to boiling and cook 5 minutes.
  2. Add frozen vegetables. Return to boiling and cook 2 minutes (or to desired tenderness). Drain
  3. In saucepan stir in soup, tuna and seasonings. Add hot, drained potato mixture. Stir and serve. (Note: If necessary, reheat on very low heat. Add water if needed.)

    Serving suggestion: Green salad with vinaigrette dressing.


Estimated Nutritional Analysis per Serving:
340 cal, 21 g protein, 55 g carbohydrates, 5 g fat, 22 mg cholesterol, 661 mg sodium 		Printer Friendly Version »

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