Southwest Tuna Casserole with Curly Idaho® Fries
Crispy, curly Idaho® potato fries add crunch-not to mention great flavor-to this Southwestern-style casserole.
- Cooking spray
- 2 16-ounce jars thick, chunky salsa (or 4 cups homemade salsa)
- 28-ounce package Idaho® potato seasoned curly fries (see below)
- 10-ounce package frozen peas
- 8-ounce package shredded reduced-fat cheddar cheese (or other reduced-fat cheese)
- 12-ounce tin white tuna in water, drained well
- 2 tablespoons taco seasoning mix (optional)
- Heat oven to 350°F. Spray a 2-quart casserole dish (glass, ceramic or enamel) with cooking spray.
- Spread 1 cup of salsa over the bottom of the casserole. Add 1/2 the package of curly fries (use up all broken bits here, in order to save the best curls for the topping). Evenly distribute peas on top of potatoes. Sprinkle 1/2 of the cheese over the peas.
- In a small mixing bowl, combine tuna and remaining 3 cups salsa. Stir in the taco seasoning, if desired. Spoon mixture evenly over the cheese layer. Cover casserole and bake 35 minutes; remove from oven.
- Turn oven up to 450° F. Uncover casserole and sprinkle with remaining cheese. Arrange remaining curly fries on top. Bake, uncovered, 25 minutes until cheese is melted and fries are crispy.
If seasoned fries are not available, mix 1 tablespoon paprika with 1 teaspoon white pepper and 1 teaspoon onion powder; toss with frozen fries before adding to recipe.