Tuna Fish Casserole

• 2 cans water packed tuna, drained
• 1/2 onion, chopped
• 2 celery stalks, chopped
• 1 green pepper, chopped
• 1 c. nonfat evaporated milk
• 4 medium potatoes, peeled
• 1 dash hot sauce
• 1 Tbsp. Parmesan cheese
• black pepper to taste

1. While potatoes cook, rinse and chop celery, green pepper and onion.
2. Preheat oven to 350u0b0.
3. In large bowl, mash hot potatoes with 1/2 cup evaporated milk.
4. (Leave it lumpy.)
5. Mix in fish, onion, celery, green pepper, hot sauce and the other 1/2 cup milk. Spoon into sprayed baking dish.
6. Sprinkle top with Parmesan cheese and black pepper.
7. Bake at 350u0b0 for 40 minutes.
8. Serves 6. Keeps well in refrigerator but does not freeze.
9. Reheat in 350u0b0 oven for 15 minutes.

water, onion, celery stalks, green pepper, nonfat evaporated milk, potatoes, hot sauce, parmesan cheese, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=660464 (may not work)