TUNA-CHIP CASSE­ROLE

More of Our Canada - - Food For Thought -

IN­GRE­DI­ENTS

1 pkg (7 oz.) plain potato

chips, di­vided 1 can (5 oz.) light tuna in

wa­ter, drained and flaked 1 pkg (10 1/2 oz.) frozen as­para­gus tips, thawed and pat­ted dry or 1 can (15 oz.) as­para­gus spears, drained and sliced SAUCE:

cup evap­o­rated milk 1 tbsp lemon juice 1/4 tsp ground mus­tard 1/8 tsp white pep­per TOP­PING: 1/4 cup shred­ded ched­dar cheese 1/2 cup sliced al­monds Prep Time: 20 min­utes Bake Time: 20 min­utes Yields: 6 serv­ings 1. Crush chips and place half in greased 2-qt. bak­ing dish. Ar­range tuna over chips. Top with as­para­gus and the re­main­ing chips. Com­bine sauce in­gre­di­ents and pour over top. Sprin­kle with cheese and al­monds. 2. Bake, un­cov­ered, at 325°F for 20-25 min­utes or un­til heated through. Let stand for 5 min­utes be­fore serv­ing. NU­TRI­TIONAL IN­FOR­MA­TION Amount Per Serv­ing (11/ cups):

2 325 calo­ries, 19 g fat, 21 mg choles­terol, 380 mg sodium, 24 g car­bo­hy­drate, 2 g fiber, 14 g pro­tein.

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