2 (5 oz. ea.) cans or 1 (12 oz.) can solid white tuna fish
prepared mashed potatoes (enough to cover bottom of dish)
2 tbsp. all-purpose flour
2 tbsp. butter
1 cup milk (to make medium thick white sauce)
2 (9 oz. ea.) boxes jiffy pie crust mix
1 (15 oz.) can peas (or equal amount frozen peas)
grated cheese or bread crumbs, for topping

Preheat oven to 350°F.

Make both pie crusts as directed on box. Make mashed potato adding the usual butter, milk, salt and pepper.

Spread one crust in bottom of casserole dish covering the bottom and cover the crust with potatoes.

Make one cup white sauce and add tuna (I do not drain the tuna). And peas to sauce, stirring well until thick. Pour tuna sauce over potatoes. Put grated cheese or bread crumbs over top and put second pie crust over top.

Bake at 350°F for 30 to 45 minutes until bubbly.

Variations: You can make this with only a top crust using the potatoes as the bottom layer of the casserole. You can make without the cheese and/or bread crumbs. You can make without peas and have a vegetable as a side dish.

Submitted by: Lea Mitchell