Busters Recipes

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.)