Title: Scalloped Potato and Tuna Casserole
Categories: Vegetables, Casseroles, Fish
Yield: 6 Servings

4 c Potatoes; Pared & slice thin
3 tb Butter
1/4 c Flour
2 tb Mustard; prepared
2 c Milk
1 ts Salt; to taste
1/8 ts Pepper; to taste
1 cn Tuna; 7oz Use 2 cans for a
Dish
1 c Onions; peel and slice thin

Cook potatoes in boiling salted water 10 minutes,;Drain. Meanwhile melt
butter in top of a double boiler over direct heat. Stir in flour, then
mustard. Add milk, salt and pepper to taste, and stir over boiling water
until smooth and thickened. Arrange the sliced potatoes,tuna and onions in
alternate layers in a greased 2 quart casserole. Pour sauce over all, and
BAKE in a moderate oven 350 degrees for 45 minutes. Makes 6 Servings. You
can also use a 2nd can of tuna to make a richer dish. OR you can substitue
a can of Salmon in stead of the Tuna.
Posted to EAT-L Digest 15 October 96

Date: Wed, 16 Oct 1996 20:40:17 -0500

From: Connie Anderson