Pantry Tuna Scallop Recipe
Ingredients
| Scalloped potato package | 1 | |
| Onions | 1 Cup (16 tbs), thinly sliced | |
| Butter/Margarine | 3 Tablespoon | |
| Flour | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Milk | 1 1/4 Cup (16 tbs) | |
| Tuna | 7 Can (10oz), drained | |
| 1/2 cup mayonnaise or cooked salad dressing | ||
| Shredded Cheddar cheese | 1/2 Cup (16 tbs), Processed | |
| Tabasco | 1/2 Teaspoon | |
| Prepared mustard | 1 Teaspoon | |
| Paprika | ||
Directions
About 1 hour before serving: In 2-quart casserole, prepare and bake potatoes as label directs but add onions; after 15 to 25 minutes stir with fork.
Meanwhile, in saucepan over low heat, melt butter; blend in flour, salt and pepper.
Gradually stir in milk; cook, stirring, until thickened and smooth; fold in tuna.
Last 15 minutes, pour tuna mixture over partially cooked potatoes.
Spread with combined mayonnaise, cheese, Tabasco and mustard.
Bake, uncovered, 15 minutes, or until hot and bubbly.
Let cool 10 minutes; sprinkle with paprika.
Meanwhile, in saucepan over low heat, melt butter; blend in flour, salt and pepper.
Gradually stir in milk; cook, stirring, until thickened and smooth; fold in tuna.
Last 15 minutes, pour tuna mixture over partially cooked potatoes.
Spread with combined mayonnaise, cheese, Tabasco and mustard.
Bake, uncovered, 15 minutes, or until hot and bubbly.
Let cool 10 minutes; sprinkle with paprika.
Chef
