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Yield: 4 servings
| 16 | oz | Tuna, canned, solid white in |
| | | Water, or any cooked mild- |
| | | Flavored fish, broken into |
| | | Chunks and bones removed |
| 4 | cups | Stir-fry vegetables, frozen |
| | | Or mixed vegetables, cooked |
| 1 | tablespoon | Butter or margarine |
| 4 | tablespoon | Onion;diced |
| 4 | tablespoon | Flour |
| 2 | cups | Skim milk |
| 1½ | cups | Peas, frozen |
| 6 | tablespoon | Low-fat Cheddar cheese; |
| | | ;grated |
| | | Pan coating |
| 1 | cups | Bread crumbs |
| 1 | tablespoon | Parmesan cheese; grated |
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Combine fish and cooked vegetables in a 2 qt. casserole that has been sprayed with pan coating. Saute onion in butter until soft. Whisk in flour and then milk and salt and pepper to tast; cook over low heat until thick. Add peas and cheese and stir to combine. Pour sauce over tuna mixture. Top with bread crumbs and sprinkle parmesan on top. Bake at 350 for about 30 minutes; casserole should be bubbly and crumbs browned lightly.
May be made ahead and refrigerated, unbaked, for up to 24 hours. Allow 5 or 10 minutes extra in oven.
Posted on Genie by: Linda Shogren [TEECH]
Your Tuna Au Gratin is ready. Bon appetit!
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