2 servings; 271 mg. sodium per serving

3/4 pound russet potatoes, peeled, cut into 1/2 inch cubes
1 Tablespoon healthy oil
1/2 cup chopped onion
1/2 teaspoon prepared mustard
1/4 teaspoon black pepper
1/8 teaspoon salt
1 cup milk
1 (6 ounce) can no salt added tuna, drained, rinsed and broken into pieces
2 Tablespoons low-sodium bread crumbs
Chopped fresh chives for garnish (optional)

Prep. Instructions

1. Cover potatoes with water. Bring to a boil; then turn heat down and simmer until potatoes are tender, about 10 minutes. Drain. Mash half of the potatoes.
2. Combine prepared mustard, pepper and salt in a bowl.
3. Lightly grease an 8 x 8 x 2 inch casserole dish.
4. Have all other ingredients on hand.

Cooking Instructions

1. Preheat oven to 350 degrees F.

2. Heat oil in a saucepan over medium low heat. Add onions and cook until tender, about 5 minutes.

3. Add seasonings; stir to combine. Cook for 1 minute.

4. Add milk. Stir to combine.

5. Add mashed potato. Stir until sauce is smooth. Add whole potatoes. Cook stirring often, until sauce has thickened, about 3-5 minutes.

6. Add tuna. Stir to combine. Pour mixture into casserole dish. Sprinkle with bread crumbs.

7. Bake casserole for 20 minutes. Garnish with chives. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds