Creamy Potato and Tuna Bake
Recipe by Deanna Segrave-Daly, RD, LDN
2/3 cups sour cream
1/3 cup grated parmesan cheese
1 cup shredded cheddar cheese, divided
1 teaspoon dill weed
2 cans (15 oz.) Libby's Sliced White Potatoes, drained
1 can (15 oz.) Libby's Sweet Peas, drained
2 cans (6 oz.) water-packed tuna, drained and flaked
1. Preheat oven 375°F. Spray 9×13-inch baking pan or casserole dish with non-stick cooking oil.
2. In bowl, mix together sour cream, parmesan cheese, 2/3 cup of cheddar cheese and dill weed. Set aside.
3. Arrange potatoes from one can on bottom of casserole dish in single layer. Layer peas then tuna. Drop spoonfuls of sour cream mixture over tuna and spread gently. Arrange potatoes from second can over sour cream mixture. Sprinkle remaining 1/3 cup of cheddar cheese over potatoes.
4. Bake 20-25 minutes, until top is melted and bubbly.