| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Casseroles | 6 | Servings | |
INGREDIENTS
| 2 | c | Potatoes, peeled and cubed |
| 1/2 | c | Evaporated skimmed milk |
| 1/2 | ts | Pepper |
| 1 | ts | Dried basil |
| 1 | cn | (13 oz) tuna in water |
| 1/2 | c | Scallions, chopped |
| 2 | c | Jarlsberg cheese, shredded |
| 4 | Cooked root vegetables* (up to 6) |
INSTRUCTIONS
Cook cubed potatoes until tender. Preheat over to 350°. In food processor, puree potatoes, milk, black pepper and basil. Drain and flake tuna. Add to bowl along with scallions and 1 1/2 cups cheese. Pulse on and off until mixture is thoroughly blended. Place root vegetables in 8x8 in baking dish. Spread potato-tuna mixture (brandade) over root vegetables. Sprinkle with cheese.** Bake 20 minutes or until heated through and browned on top. NOTE:*root vegetables may be carrots, sweet potatoes, turnips, rutabaga, or any left over vegetables that are still firm. NOTE:**dish may be prepared up to this point and refrigerated. when ready to proceed bring dish to room temperature and bake as above. Recipe by: Cookin' Good Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Feb 22, 1997.
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