Scalloped Tuna

Tuna Potato Scallop

Easy Tuna scallop with potatoes and other ingredients...it's actually pretty good. If you don't like mustard (which I don't) there's hardly any taste of it. I actually made enough to bake it in a 9 x 13 pan and it was soo good. I'm not sure if you can freeze this, but I did so we'll see how it turns out.

5 medium potatoes, cooked and sliced (I didn't cook mine too much, and they were still tender)
3 Tbsp butter
1/4 C flour
1 tsp salt
1/8 tsp pepper
1 1/2 Tbsp prepared mustard
2 C milk
1 can (7 oz) tuna, drained
1 C chopped onion

Melt butter in a saucepan; blend in flour and seasonings. Gradually add milk. Cook over low heat, stirring until thick. Arrange potatoes, tuna, and chopped onion in a greased 1 1/2-quart casserole; add sauce. Bake at 350° for 50 to 60 minutes.

Scalloped Tuna serves 4 to 6.

Great Pork Chops!

Pork Chops and Scalloped Potatoes
by: Debra Timmins, La Jara, Colorado

This is such a great pork chop recipe. The chops are soo tender and juicy and it's an easy and filling meal. Hope you enjoy it as much as we did. This is going to be a regular for us!

Ingredients:

4-6 Pork Chops
1 Can Cream of Mushroom Soup
6 Medium-sized Potatoes, sliced
1/2 Onion, sliced
Velveeta cheese

In frying pan brown 4-6 Pork Chops. After browning, place in 9 x 13 baking pan. Peel and slice 6 medium sized potatoes and 1/2 onion. Mix together and place in pan over pork chops. Mix 1 can cream of mushroom soup with 1 can of milk and pour over potatoes. Add a few slices of Velveeta cheese. (We used shredded regular cheese.) Cover pan with foil and bake at 375 for 2 hours or until potatoes are tender. Remove foil and add some more cheese to your taste. Let stand for 5 minutes and serve.