Southwest Tuna Casserole with Curly Idaho® Fries
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|Makes: 8 Servings|
|Amount per serving|
|Cholesterol 38 mg|
|Sodium 1999 mg|
|Protein 22 g|
Crispy, curly Idaho® potato fries add crunch-not to mention great flavor-to this Southwestern-style casserole.
- 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.
- Heat oven to 350° F. Spray a 2-quart casserole dish (glass, ceramic or enamel) with cooking spray.
- 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.
- 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.
- 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.
Estimated Cost per Serving*: 1.75 * The Estimated Cost per Serving is a calculated estimate based on a national food average and assumes the preparer already has ingredients like salt, pepper, cooking oils, assorted spices/condiments and other traditional staples readily available in the home kitchen.