Source: dLife

Tuna casserole with cheese and potatoes.

Servings

10 oz Hash Browns, shredded, frozen
0.5 cup Peas, green, sweet, frozen , thawed
0.33 cup low fat cheddar cheese, shredded
0.5 cup fresh chopped onion
0.5 cup Mushrooms, slices, canned , drained
3 tbsp white all purpose flour
2 cup fat free milk
1 Fish, tuna, white, with water, drained, can , flaked
2 oz Pimientos, canned, whole , diced, drained
0.12 tsp black pepper

1 Preheat the oven to 375 degrees.
2 Mix together the potatoes, peas, and Cheddar cheese. Then spread this mixture in an 8-by-8-inch baking dish sprayed with butter-flavored cooking spray. Set aside.
3 Sauté onion for 5 minutes in a skillet sprayed with butter-flavored cooking spray. Stir in the mushrooms.
4 In a covered jar, combine the flour and skim milk and shake well to mix.
5 Pour this milk mixture into the skillet with the onion and cook over medium heat until mixture begins to thicken, stirring often.
6 Stir in the tuna, pimiento, and black pepper. Pour the tuna mixture over the potato mixture and bake for 25 to 30 minutes.
7 Remove from oven and let set for 5 minutes before dividing into 4 servings.