Ingredients

3 medium potatoes – peeled and sliced
3 tablespoons butter – melted
1 can cream of celery soup
1 cup – 4 ounces shredded cheddar cheese
1/2 cup milk
1/3 cup slivered toasted almonds
2 tablespoons lemon juice (bottled)
1 tablespoon chopped parsley
1/2 teaspoon paprika
4 drops hot pepper sauce (I don’t)
2 7-ounce cans tuna
Green pepper, if desired

Method

Slice potatoes – pour melted butter over potatoes. Bake at 500 for 15 minutes. 

Combine soup, milk, cheese, almonds, lemon juice, paprika, parsley, and pepper sauce. Cook over medium heat until cheese melts. Turn oven to 350-degrees. Put tuna over potatoes and soup mixture over all. Bake for 30 minutes. Let stand for five minutes before serving. 

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