TUNA CASSEROLE POUCH POTATOES

1 1/3 pounds (4 medium) potatoes, cut into 1/4-inch sticks
1 can (10 3/4 ounces) condensed, reduced fat and reduced sodium cream of mushroom soup
1 can (6 ounces) chunk white tuna in water, drained
1 cup frozen peas and carrots
1/4 cup sliced green onions
1 teaspoon salt
1/4 teaspoon pepper
Sliced green onions, for garnish
4 sheets (12 inches square) heavy duty aluminum foil

Heat oven to 450 degrees F.

In bowl, mix all ingredients except green onions, for garnish; divide equally among foil sheets (about 1 1/2 cups each), placing mixture on right halves of foil squares.

To seal each pouch, fold left side of foil over mixture. Fold in right edge 1/2 inch; fold again. Fold top and bottom edges the same way, leaving room for heat to circulate inside pouch. Place on baking sheet.

Bake in center of oven 35 minutes.

To open pouches, with scissors, cut a cross in the top of each, then pull back points, being careful as steam is released. Top contents of pouches with green onions.

Servings: 4
Source: United States Potato Board