TUNASAURUS CRUNCH CASSEROLE

1 1/3 pounds (4 medium) potatoes, cut into 1/2-inch cubes
2 cans (6 1/8 ounces each) tuna packed in water, thoroughly drained
1 cup frozen peas
1/3 cup sliced green onions
1 can (10 3/4 ounces) cream of mushroom soup
1/4 cup lowfat milk
1/8 to 1/4 teaspoon pepper
1 1/2 cups crushed potato chips

Preheat oven to 400 degrees.

Place potatoes in shallow 1 1/2- to 2- quart microwave-safe dish. Cover with plastic wrap, venting one corner.

Microwave on HIGH 8 minutes until just tender.

Mix in remaining ingredients except potato chips. Spoon into shallow 2- quart baking dish; level top. Cover with potato chips.

Bake about 20 minutes until mixture is bubbly and chips are lightly browned.

NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.

Menu: Sliced Tomatoes with Nonfat French Dressing, Pineapple Rings and Orange Sherbet

Makes 4 servings
Source: The Potato Board