| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
cn |
Tuna; drained and flaked |
| 1 |
|
Box frozen peas & carrots; rinsed to separate and drained |
| 1 |
cn |
(small) mushroom pieces or 1/2 cup chopped fresh mushrooms (optional) |
|
|
Salt & pepper to taste (don't need much salt at all because the tuna is fairly salty) |
|
|
Mayonnaise (low-fat works fine, and you just need enough to bind together.) |
|
|
Cooked; seasoned mashed potatoes |
INSTRUCTIONS
This was my Mom's recipe...I still make it today, and everyone always loves
it. It's a bit different... no noodles...it's more like a tuna shepherd's
pie. It's simple, but the flavors blend together nicely and it really does
taste wonderful. I usually serve it just with celery and carrot sticks and
some crusty rolls.
(make the mashed potatoes with at least a little butter or margarine along
with the milk...this allows them to brown nicely--I find using 3-4 large
potatoes makes enough for this...depends on how thick you like them)
paprika
Spray an 8' baking dish (or 1 1/2 to 2 qt casserole) with Pam. Gently mix
tuna with peas & carrots, mushrooms if using, and just enough mayo to help
bind it together. Press into the baking dish. Top with cooked mashed
potatoes. Using hte back of a tablespoon, press down & up quickly along the
potatoes to make little waves (doing this make it look nice, and makes
little peaks that brown and crisp a bit). Sprinkle with paprika, and bake
at 350 about 35-40 minutes, or until tuna mixture is bubbly.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Jul 31, 1997
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