Skipper's TATER TOTS Potato Casserole

• 1/4 cup finely chopped green peppers
• 2 Tbsp. ORE-IDA Chopped Onions
• 1 Tbsp. butter
• 4 tsp. flour
• 1/4 tsp. ground black pepper
• 1/4 tsp. dill weed
• 2 jars (6 oz. each) sliced mushrooms, undrained
• 3/4 cup milk
• 1-1/2 tsp. HEINZ Worcestershire Sauce
• 1 can (12 oz.) chunk light tuna in water, drained, flaked
• 1 cup frozen peas
• 2 cups ORE-IDA TATER TOTS

1. Place green peppers, onions and butter in 8-inch round microwaveable dish; cover with waxed paper.
2. Microwave on HIGH 4 to 5 min.
3. or until vegetables are crisp-tender.
4. Meanwhile, combine flour, black pepper and dill weed.
5. Drain mushrooms, reserving liquid.
6. Add flour mixture to cooked vegetables; mix well.
7. Stir in milk, Worcestershire sauce and reserved mushroom liquid.
8. Microwave, uncovered, on HIGH 3 to 4 min.
9. or until thickened, stirring after each minute.
10. Add tuna, peas and mushrooms; mix lightly.
11. Top with TATER TOTS.
12. Microwave 11 to 12 min.
13. or until heated through.

green peppers, onions, butter, flour, ground black pepper, dill weed, mushrooms, milk, worcestershire sauce, water, frozen peas, tots

Taken from www.kraftrecipes.com/recipes/skippers-tater-tots-potato-casserole-188924.aspx (may not work)