Monday, October 20, 2008

Tuna-Tater Casserole


1 bag (1 lb) frozen hash brown potatoes
1 can (6-1/2 oz) tuna, drained and flaked
1 pkg. (10 oz) frozen mixed vegetables
1 pkg. (8 oz) shredded cheddar cheese
1 can (10-3/4 oz) condensed cream of mushroom (or celery) soup
½ cup milk
2 tablespoons minced onion (optional)

Preheat oven to 350 F. Generously butter a deep 2-quart baking dish.
Thoroughly mix all ingredients together (except paprika) in a large mixing bowl. Pour into baking dish. Sprinkle top with paprika.
Bake, uncovered for about one hour or until potatoes are tender and sauce is bubbly around edges.

Makes 4 to 6 servings.

File #R002 D1 – C4

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