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11/19/08 11:48 P

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Tuna-Potato Salad Casserole
Make A Joyful Table p.181
freezer friendly

Ever spot a couple and think, "Hmm, what did she see in him, or he in her?" That's the way it is sometimes with food combinations, and yet often its unlikely or unusual blends that provide unexpected pleasures. I love potato salad in all its forms, and I thought, why not create a tuna casserole that makes it a star? Why ask why? I did it and its a winner!

1 (10 3/4 oz) can Healthy Request Cream of Celery or Mushroom Soup
1/4 cup Kraft fat-free mayonnaise
1 1/2 teaspoons dried onion flakes
1 1/2 teaspoons dried parsley flakes
3 full cups (16 oz) diced cooked potatoes
1 (6oz) can white tuna, packed in water, drained and flaked
4 (3/4 oz) slices Kraft reduced-fat Cheddar cheese

Preheat oven to 350. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a large bowl, combine soup, mayonnaise, onion flakes, and parsley flakes. Add potatoes and tuna. Mix well to combine. Spread mixture into prepared baking dish. Bake for 30 minutes. Evenly arrange Cheddar cheese slices over top. Continue baking for 10 minutes or until cheese melts. Place baking dish on a wire rack and let set for 5 minutes. Divide into 4 servings.

Serves 4 - each serving equals:
HE! 1 3/4 Pr, 1 Br, 1/2 Sl, 11 OC
226 cal, 6g Fa, 20g Pr, 23g Carb, 768mg So, 213mg Ca, 2g Fi
Diabetic: 2 meat, 1 1/2 starch/ carbohydrate

"Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind."
~Dr. Seuss

 current weight: 134.0 
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