Supper Scallop(Yields 6 To 8 Servings)

• 2 1/2 to 3 c. thinly sliced, leftover, cooked potatoes
• 1 (7 oz.) can tuna or 1 1/2 c. cut up ham, chicken or luncheon meat
• 3 Tbsp. butter
• 1/4 c. flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. dry mustard
• 2 c. milk
• 1/4 c. chopped parsley
• 1 c. grated American cheese
• 1/2 to 1 c. minced onion
• buttered bread crumbs or crushed Wheaties

1. Arrange in alternate layers in a 1 1/2-quart casserole, potatoes and your choice of meat.
2. Melt in saucepan the butter. Remove from heat and blend in flour, salt, pepper and dry mustard. Stir in slowly the milk.
3. Bring to a boil over direct heat, stirring constantly.
4. Boil for 1 minute, then remove from heat. Fold in parsley, cheese and onion.

potatoes, tuna, butter, flour, salt, pepper, dry mustard, milk, parsley, american cheese, onion, buttered bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=401931 (may not work)