TUNA AND GREEN BEAN CASSEROLE TOPPED WITH MASHED POTATOES

Steps:

• Peel 6 large potatoes.
• Cut into about 1 1/2 inch cubes.
• Rinse the potatoes and place in a pan.
• Put enough water in the pan to cover potatoes.
• Add a little to the water.
• Bring to a boil.
• You can turn heat down a little.
• Continue to boil for 15-20 minutes.
• Potatoes should be tender when you poke them with a fork.
• Make sure they are tender (otherwise you will have crunchy lumps when you mash them).
• Drain the water from them pan.
• Add 1 stick of margarine.
• Add salt and pepper to taste.
• Add a splash of milk.
• Use and electric mixer to mash.
• If you want potatoes a little creamier, add another small splash of milk (warning -- to much milk and they get soupy).
• Set aside potatoes.
• In a 9 x 13 greased baking dish, add drained albacore tuna, green beans and cream of mushroom soup.
• I like to cut the green beans in half.
• Sprinkle salt, pepper and Lawry's Seasoning; mix well.
• Spread this out evenly on the bottom of the baking dish.
• Spread the mashed potatoes on top of the the tuna mixture.
• Bake in a 350°F oven on the middle rack for 30 to 35 minutes.
• Serve immediately.