3 cups peeled, grated potato
2 tablespoons butter
1 cup finely chopped onion
1 red bell pepper, seeded, cut to small dice
2 cans (5 ounce) tuna, drained
½ cup grated Parmesan cheese
1 tablespoon dried sage
¼ cup cream cheese, sour cream or yogurt
2 eggs
2 tablespoons lemon juice
METHOD
Preheat
the oven to 325 F. Grease the sides and bottom of an 8 inch baking dish. Place
the potatoes into a large bowl. Melt the butter in a medium skillet over
medium-high heat and add the onions and red bell pepper. Cook the veggies for 4
to 5 minutes until tender-crisp. Place into the bowl with the potatoes. Add and
mix in the cheese and sage.
In
a small bowl, whisk together the eggs and cream cheese. Add and whisk in the
lemon juice. Pour this mixture into the large bowl and mix it well. Place the
casserole into the prepared baking dish and press it down into the corners and
smooth the top.
Bake
35 to 40 minutes or until golden. Remove and allow it to cool before cutting
into squares and serving. Add a little Dijon mustard for extra impact. This
recipe will serve 4 to 6 people as a main dish.
Modified
from a recipe in Cooking Light
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