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Scalloped Tuna

4 cups thinly sliced potatoes
3 Tbsp. butter or margarine
1/4 cup flour
2 Tbsp. prepared mustard
1 tsp. salt
1/8 tsp. pepper
2 cups milk
1 (1/2 lb.) can Tuna
1 cup thinly sliced onion

Cook potatoes in salted water for 10 minutes. Drain. Meanwhile, melt butter in saucepan, stir in flour, mustard, salt and pepper. Add milk gradually while stirring. Cook until smooth and thickened. Arrange potatoes, Tuna and onions in alternate layers in a greased 2-quart casserole. Pour sauce over all and bake at 375 F for 45 minutes; sprinkle with paprika or grated cheese before baking, if desired.

Serves 6

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