Tuna And Green Bean Casserole Topped With Mashed Potatoes - cooking recipe

Ingredients

2 (12 ounce) cans albacore tuna
1 (14 ounce) can cut green beans
1 (10 ounce) can cream of mushroom soup
1/8 teaspoon salt (estimate)
1/8 teaspoon pepper (estimate)
1/8 teaspoon Lawry's Seasoned Salt (estimate)
6 large idaho potatoes
1/2 cup margarine
1 tablespoon milk

Preparation

Peel 6 large potatoes.
Cut into about 1 1/2 inch cubes.
Rinse the potatoes and place in a pan.
Put enough water in the pan to cover potatoes.
Add a little to the water.
Bring to a boil.
You can turn heat down a little.
Continue to boil for 15-20 minutes.
Potatoes should be tender when you poke them with a fork.
Make sure they are tender (otherwise you will have crunchy lumps when you mash them).
Drain the water from them pan.
Add 1 stick of margarine.
Add salt and pepper to taste.
Add a splash of milk.
Use and electric mixer to mash.
If you want potatoes a little creamier, add another small splash of milk (warning -- to much milk and they get soupy).
Set aside potatoes.
In a 9 x 13 greased baking dish, add drained albacore tuna, green beans and cream of mushroom soup.
I like to cut the green beans in half.
Sprinkle salt, pepper and Lawry's Seasoning; mix well.
Spread this out evenly on the bottom of the baking dish.
Spread the mashed potatoes on top of the the tuna mixture.
Bake in a 350\u00b0F oven on the middle rack for 30 to 35 minutes.
Serve immediately.