2 1/2 pounds Idaho® Potatoes, scrubbed & cut in bite-sized cubes (about 7 cups)
1 10-ounce package frozen peas and carrots
1 10-3/4 ounce can condensed Cheddar cheese soup
1 12-ounce can tuna packed in water, drained
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Servings: 6
1. Bring 1 1/2 quarts of water to boiling in a saucepan. Add potatoes. Return to boiling and cook 5 minutes.
2. Add frozen vegetables. Return to boiling and cook 2 minutes (or to desired tenderness). Drain.
3. In saucepan stir in soup, tuna and seasonings. Add hot, drained potato mixture. Stir and serve. (Note: If necessary, re-heat on very low heat. Add water if needed.)
4-6 servings
1 10-ounce package frozen peas and carrots
1 10-3/4 ounce can condensed Cheddar cheese soup
1 12-ounce can tuna packed in water, drained
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Servings: 6
1. Bring 1 1/2 quarts of water to boiling in a saucepan. Add potatoes. Return to boiling and cook 5 minutes.
2. Add frozen vegetables. Return to boiling and cook 2 minutes (or to desired tenderness). Drain.
3. In saucepan stir in soup, tuna and seasonings. Add hot, drained potato mixture. Stir and serve. (Note: If necessary, re-heat on very low heat. Add water if needed.)
4-6 servings
