Thursday, February 18, 2010

Tuna Broccoli Cheese Topped Taters

This is a really economical, creamy and comforting dish to throw together with stuff you probably have in your fridge and pantry. If you don't like tuna, don't fear-throw in some chopped ham! Vegetarian? Easy. Try some cauliflower, or even chick peas. I serve them with a side salad.

Adapted from Looneyspoons by Janet and Greta Podleski
1 cup broccoli florets
1/2 cup each chopped onions, diced celery, diced sweet red pepper
1 ten oz can of reduced fat Campbells Cream of Mushroom Soup (undiluted)
1/2 cup shredded sharp Cheddar cheese
1/2 tsp dry mustard
1/4 tsp each salt and black pepper
1 can (6 oz) of water packed tuna, drained
4 large-ish baked potatoes

Put the broccoli in a microwave safe dish with about 1/4 cup of water, and cook on high until just tender crisp (this might vary according to your microwave). Drain and set aside

With a small amount of oil in a frypan, saute the onions, celery, and sweet red pepper until soft and transluscent. Add the mushroom soup and stir well, while it bubbles and gets all hot and sauce-like. Turn the heat down to about medium. Stir in the cheese, dry mustard, salt and pepper. Continue to stir until the cheese is melted. Toss in the broccoli, tuna, and parsley. Stir until heated through. If you think the sauce is a bit thick, just add a little milk and stir until it thins out somewhat.

Split the baked potatoes and ladle the sauce over top. Top with a little more cheese, if you like!

Serves 4.
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