RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Lunch/Dinner: KC: Tuna-Cheese-Potato Bake - dairy
This is a dish you can make any time of the year. I've found it makes for a nice matza-free Pesah lunch. Three people can easily polish off the whole thing, so, if you have a larger family, consider doubling the recipe. Ruth ------ I use an 8" x 12" Pyrex baking dish, lightly buttered, and put the rest of the butter into the potatoes. Tuna-Cheese-Potato Bake - KLP, dairy 1 lb potatoes, mashed 1 egg 1/4 cup milk 2 Tbsp butter 1 can tuna fish, drained and flaked 3 oz. (90 gr) Parmesan cheese 2 tomatoes, sliced salt and pepper, to taste Prepare the mashed potatoes to your taste (potatoes, milk, egg, butter). Add the flaked tuna and half of the Parmesan. Turn into the buttered baking dish. Arrange the sliced tomatoes in a single layer across the entire surface. Sprinkle with the remaining cheese. Bake at 325 F - 350 F (depending on glass or metal baking dish) for 20 minutes. This is more of a concept than a recipe. It's totally forgiving, so all substitutions are tolerable (milk, egg, butter and type of cheese). This is also why I thought of it for Pesach, using water-packed tuna. As a main course with side dishes, this easily serves four. Keeps well in the refrigerator for several days. Can be reheated in microwave.
