Tuna potato bake
A variety of vegetables in one simple dish.
Ingredients
2 potatos, diced
2 small sweet potatos, diced
2 cups of frozen peas and corn
1 zucchini, diced
4 small or 2 medium cans of tuna
1 tomato, sliced
1 cup reduced fat grated cheese
Bechamel sauce
1 heaped tbsp margarine/butter
1 heaped tbsp flour
1 cup skim milk
1 handful reduced fat grated cheese
Instructions
1. Preheat oven to 185 degrees
2. Add potatos to pot of water, bring to the boil and then simmer until tender (approx 30 minutes). Add zucchini to potatoes and cook for approximately 7 minutes or until tender and set aside
3. Put corn and peas in bowl and microwave for 1 minute to defrost
4. In a separate pot, add equal portions of flour and margarine and stir until well combined Slowly add milk and continuing stirring until mixtured thickens. Continue this process until desired amount and consistency is reached. Add cheese and mix until melted and remove from heat.
5. In a large baking dish, place potatos on the bottom level, followed by peas, corn, and zucchini. Then sprinkle tuna on top of the vegetables and top with bechamel sauce. Sprinkle grated cheese evenly and then place sliced tomato on top
6. Bake in oven for 30 minutes or until cheese turns a golden brown