| 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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