If my mom asked me what I wanted for my birthday dinner or any other special occasion, this was the dish. It is ‘hands down’ my favorite. Mom has the recipe ‘in her head’ and I’ve never been able to get her to write it down for me. While going through a file of some old recipes from family and friends, I found the recipe as written down by my aunt. It looks pretty much the same as mom makes, but I know mom adds just a taste of sugar to the sauce ... she claims that was the secret to her mom’s great cooking ... just a touch of sugar added to almost everything.
Scalloped Tuna & Potato Casserole
4 cups thinly sliced pared potatoes
1 Tbsp butter or margarine
1/4 cup flour
2 Tbsp prepared mustard (French’s)
2 cups milk
1 tsp salt
1/8 tsp pepper
1 (7 oz.) can tuna (or 1 cup flaked) - add second can of tuna for richer dish
1 cup thinly sliced, peeled onions
Cook potatoes in boiling water 10 minutes & drain.
Meanwhile, melt butter in top of double boiler over direct heat.
Stir in flour, then mustard.
Add milk, salt & pepper & stir over boiling water until smooth & thickened.
Arrange potatoes, tuna & onions in alternate layers in a greased 2 quart casserole.
Pour sauce over all and bake at 350° for 45 minutes.
Makes 6 servings.
Did you realize that is a variation of Jannsen’s Temptation? A proper Temptation is made with pickled sprats or anchovies but my mother’s grandmother made it with salted lake trout. Mom used canned salmon. A very warming and filling dish it can be a side or in tight times such as these the main dish.