1 pkg. french crispy top scalloped potatoes
1 pkg. 10 oz. frozen peas and carrots, thawed
1 can (7 oz.) tuna, drained or tuna substitute
1/4 c. fine dry bread crumbs
1 tbsp. grated Parmesan cheese
1 tbsp. butter, softened

Prepare potatoes as directed above except use 2 quart casserole. Stir in peas and carrots and tuna. Bake in 400 degree oven 30 minutes stir combine bread crumbs, cheese and butter. Sprinkle over casserole. Return to oven and bake 25 to 35 minutes longer until tender. 4 to 6 servings.