Scalloped Tuna/Salmon Casserole

• 1 - 7 oz can tuna or salmon (flaked, boned and drained)
• 3 cups uncooked pared and thinly sliced pototoes
• 3 tablespoons margarine or butter
• 3 tablespoons flour
• 1 1/2 cups milk
• 1/2 - 1 medium minced onion (to your taste)
• 1/2 - 1 cup of chopped celery (to your taste)
• 1/2 teaspoon of salt
• 1 tablespoon minced parsley
• Pepper to taste

Boil the potatoes in salted water for 10 minutes, and then drain. Melt the margarine (butter) in a saucepan and blend in the flour. Gradually add milk, stirring constantly until thick and smooth. Add the onion, salt and pepper to taste, parsley and celery. Arrange the potatoes and fish in alternate layers in a greased casserole. Pour the sauce over top and bake at 350°F for 40 minutes. Serves 4

Here is an alternate method that is really quick:

• 1 small box of Idahoan® potatoes
• 1 170 g can of tuna or 213 g can of salmon (drained, flaked and boned if desired)
• 1/2 cup chopped onion (more if desired)
• 1 cup chopped celery
• freshly ground black pepper
• Salt (if desired - the potatoes have salt)

Prepare the potatoes as directed, (you can top up the drained fish liquid to use when making the potatoes if desired.) Stir in the fish, celery, onion, pepper. Arrange the potatoe mixture in a greased 1 quart casserole. Bake as directed on the Idahoan® potatoe box or at 350°F for about 30 - 35 minutes until golden brown. Serves 4.