Tuna and Potato Bake

A quick, easy and good tasting casserole for four people


INGREDIENTS
1          tablespoon olive oil
3          medium stalks celery
1          medium white onion, chopped small
3          medium Yukon Gold or white potatoes, diced to ½ inch
3-4      mushrooms, diced small
2          cans (5 ounce) tuna, drained
1          tablespoon Dijon style mustard
1          teaspoon garlic powder
2          tablespoons aged balsamic vinegar
1          egg, beaten
¼         cup grated Asiago or Parmesan cheese
1          tablespoon butter
¼         cup plain bread crumbs
2          tablespoons grated cheese

METHOD

Preheat the oven to 325 F degrees. Heat a medium skillet over medium heat and add the olive oil. Using a mandolin, thinly slice the celery stalks (watch your fingers) and put them into the skillet. Add the onion. Stir and cook for 5 to 6 minutes, remove from the heat and place into a large mixing bowl. Add the potatoes and mushrooms and mix well.

In a medium bowl, combine and mix the tuna, mustard, garlic powder, balsamic vinegar, egg and Asiago cheese. Place this into the mixing bowl and stir well. Use the butter to grease the sides and bottom of a 9 inch square baking dish. Add the mixture from the bowl and level it out.

In another small bowl, mix the bread crumbs and cheese and sprinkle t5his over the top of the tuna mixture. Bake uncovered for 45 minutes in the center of the oven, remove and let it cool for 5 to 7 minutes before serving.