1 1/3 lb. (4 med.) potatoes, cut into 1/2” cubes
2 (6 1/8 oz.) cans tuna packed in water, thoroughly drained
1 c. frozen peas
1/3 c. sliced green onions
1 (10 3/4 oz.) can cream of mushroom soup
1/4 c. low-fat milk
1/8 to 1/4 tsp. pepper
1 1/2 c. crushed potato chips
Heat oven to 400°. Place potatoes in shallow 1 1/2 to 2-quart microwave-safe dish. Cover with plastic wrap, venting 1 corner. Microwave on HIGH 8 minutes, until just tender. Mix in remaining ingredients, except potato chips. Spoon into shallow 2-quart baking dish; level top. Cover with potato chips. Bake about 20 minutes, until mixture is bubbly and chips are lightly browned. Makes 4 servings.
Note: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.
Menu: Sliced Tomatoes with Nonfat French Dressing, Pineapple Rings and Orange Sherbet.
Nutritional Information Per Serving: 420 calories, 15 gm fat, 15 mg cholesterol, 820 mg sodium, 49 gm carbohydrate, 5 gm fiber, 24 gm protein.