1/4 c. (1/2 stick) butter
2 c. chopped onion
1/2 c. chopped celery
2 c. diced raw potatoes or 1 c. oats
1 can (16 oz.) stewed tomatoes
2 tsp. iodized salt
1/8 tsp. white pepper
1/4 tsp. ground thyme
1/4 c. unsifted enriched all-purpose flour
6 c. skim milk
2 (7 oz.) cans tuna, well drained
2 tbsp. chopped parsley

Melt butter in large saucepan. Add onion and celery and saute over medium high heat until tender, about 8 minutes, stirring occasionally.

Add potatoes, tomatoes, salt, pepper and thyme. Cover and cook over medium high heat, stirring occasionally, until potatoes are tender, about 20 minutes. Remove from heat.

Stir in flour. Add skim milk, tuna and parsley. Return to heat and heat until mixture thickens slightly, stirring constantly. Makes 10 servings.