Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 tb BUTTER OR MARGARINE
2 c FROZEN HASH BROWNS
1/4 ts SALT
1/8 ts PEPPER
1/3 c SLICED ALMONDS
2 tb FLOUR
1 c MILK
1/2 c SHREDDED CHEDDAR CHEESE
2 ts LEMON JUICE
1/2 ts SEASON SALT
4 x DROPS HOT SAUCE
6 1/2 oz LIGHT TUNA, DRAINED
1/2 ts PAPRIKA

PREHEAT OVEN TO 3500F. PLACE 2 TBSP BUTTER IN A 1 QUART CASSEROLE
DISH. HEAT IN PREHEATING OVEN TO MELT BUTTER. TILT AND TURN TO COAT
SIDES AND BOTTOM. STIR POTATOES INTO MELTED BUTTER. SPRINKLE WITH
SALT AND PEPPER. BAKE FOR 15 MINUTES. WHILE POTATO IS BAKING, BROWN
ALMONDS IN 1 TBSP BUTTER IN A SAUCEPAN. REMOVE HALF THE ALMONDS. SET
ASIDE. ADD REMAINING BUTTER TO SAUCEPAN. OVER MEDIUM HEAT, MELT THE
BUTTER; STIR IN FLOUR TO MAKE SMOOTH MIXTURE. ADD MILK; HEAT TO
BOILING AND THICKENED, STIRRING FREQUENTLY. ADD CHEESE, LEMON JUICE,
SEASON SALT AND HOT SAUCE. STIR TO BLEND. LAYER TUNA OVER POTATOES.
TOP WITH SAUCE, SPRINKLE REMAINING ALMONDS ON TOP.

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