Idaho Potato Commission

Yield: 8 Servings
Calories: 390
Sodium: 1999 mg
Fat: 14 g
Protein: 22 g
Cholesterol: 38 mg

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.