Tuna Fish Casserole - cooking recipe

Ingredients

2 cans water packed tuna, drained
1/2 onion, chopped
2 celery stalks, chopped
1 green pepper, chopped
1 c. nonfat evaporated milk
4 medium potatoes, peeled
1 dash hot sauce
1 Tbsp. Parmesan cheese
black pepper to taste

Preparation

While potatoes cook, rinse and chop celery, green pepper and onion.
Preheat oven to 350\u00b0.
In large bowl, mash hot potatoes with 1/2 cup evaporated milk.
(Leave it lumpy.)
Mix in fish, onion, celery, green pepper, hot sauce and the other 1/2 cup milk. Spoon into sprayed baking dish.
Sprinkle top with Parmesan cheese and black pepper.
Bake at 350\u00b0 for 40 minutes.
Serves 6. Keeps well in refrigerator but does not freeze.
Reheat in 350\u00b0 oven for 15 minutes.