Southwest Tuna Casserole with Curly Idaho® Fries

Ingredients

• Cooking spray
• 2 16-ounce jars thick, chunky salsa (or 4 cups homemade salsa)
• 28-ounce package Idaho® potato seasoned curly fries (see below)
• 10-ounce package frozen peas
• 8-ounce package shredded reduced-fat cheddar cheese (or other reduced-fat cheese)
• 12-ounce tin white tuna in water, drained well
• 2 tablespoons taco seasoning mix (optional)
• If seasoned fries are not available, mix 1 tablespoon paprika with 1 teaspoon white pepper and 1 teaspoon onion powder; toss with frozen fries before adding to recipe.

Directions

1. Heat oven to 350° F. Spray a 2-quart casserole dish (glass, ceramic or enamel) with cooking spray.
2. Spread 1 cup of salsa over the bottom of the casserole. Add ½ the package of curly fries (use up all broken bits here, in order to save the best curls for the topping). Evenly distribute peas on top of potatoes. Sprinkle ½ of the cheese over the peas.
3. In a small mixing bowl, combine tuna and remaining 3 cups salsa. Stir in the taco seasoning, if desired. Spoon mixture evenly over the cheese layer. Cover casserole and bake 35 minutes; remove from oven.
4. Turn oven up to 450° F. Uncover casserole and sprinkle with remaining cheese. Arrange remaining curly fries on top. Bake, uncovered, 25 minutes until cheese is melted and fries are crispy.

Notes