Potato and Tuna Stove-Top Casserole

2 1/2 lbs. 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

Bring 1 1/2 quarts of water to boiling in a saucepan. Add potatoes. Return to boiling and cook 5 minutes.

Add frozen vegetables. Return to boiling and cook 2 minutes (or to desired tenderness). Drain

In saucepan stir in soup, tuna and seasonings. Add hot, drained potato mixture. Stir and serve. (Note: If necessary, reheat on very low heat. Add water if needed.)

Serving suggestion: Green salad with vinaigrette dressing.

Servings: 4-6
Source: Idaho Potato Commission.