- 3/4 cup (6 oz.) bottled Alfredo sauce (choose a brand with no more than 6 grams fat per 1/4 cup serving)
- 1/2 cup fat-free half-and-half or low-fat milk
- 1 1/2 pounds potatoes, cut widthwise into 1/8-inch thick slices
- 3 tablespoons shredded Parmesan cheese
- 1/4 teaspoon black pepper (or more if you like)
- 1 12 oz. can albacore tuna (in water), drained
- 1 cup frozen peas or edamame, lightly thawed
- 1 cup shredded part-skim Jarlsberg or reduced-fat swiss cheese (or use Gruyere, smoked Gouda, or white cheddar)
Preheat oven to 400° degrees if you?re baking the dish right away. Coat a 9 x 9-inch baking dish with canola cooking spray. Add Alfredo sauce and milk to medium bowl and whisk together until smooth. Spread a heaping 1/4 cup of sauce in bottom of baking dish. Layer one-third of the potatoes over sauce and sprinkle with a dash or two of pepper. Add Parmesan cheese, tuna, peas or edamame, and shredded cheese to large bowl and toss to mix well. Spread half tuna mixture over potatoes in dish. Top with heaping 1/4 cup of sauce, then half remaining potato slices. Top with more black pepper and remaining tuna mixture. Finish by spreading heaping 1/4 cup of sauce on top, then remaining potato slices. Pour remaining Alfredo sauce over top. If you aren?t baking right away, cover with foil and keep in refrigerator until ready to bake.
When ready to bake, keep dish covered with foil and bake in preheated oven for 45 minutes. Then uncover dish, reduce heat to 350°, and bake about 20 minutes more or until potatoes are tender. Let stand about 10 minutes before serving.
If you want to make eight servings of this dish, double the ingredients and use a 9 x 13-inch baking pan. To make it ahead of time, just prepare the dish up to Step 5. This recipe worked well using Classico Roasted Garlic Alfredo (16 oz. jar). If you don?t want to use tuna, you can substitute 1 1/2-cups of any shredded meat, such as roasted chicken or grilled salmon.
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