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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a hearty, inexpensive meal for a cold winter night! From Pop It, Stir It, Fix It, Serve It by the author of The Can Opener Gourmet, Laura Karr. Ingredients:
2 (15 ounce) cans sliced potatoes, rinsed and drained |
1 (12 ounce) can evaporated milk |
1 (10 3/4 ounce) can condensed cream of celery soup |
4 eggs |
1 teaspoon onion powder |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
2 (6 ounce) cans tuna, drained |
1 1/2 cups shredded cheddar cheese |
Directions:
1. Preheat the oven to 350 degrees.
2. Coat an 8 x 8-inch pan with oil or nonstick spray.
3. Dice the potatoes and put them aside.
4. In a medium mixing bowl, whisk together the milk, celery soup, eggs, onion powder, salt and pepper until smooth.
5. Stir in the tuna, cheese, and diced potatoes, then pour the mixture into the prepared pan. It should come nearly to the top (if you're using at least a 2-inch high dish).
6. Bake for 55 to 60 mniutes, or until a knife inserted into the center comes out clean. The edges should be golden brown.
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