This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

POTATO-TUNA BAKE

Leftover potatoes layered with a creamy sauce and baked with a crispy topping.

3 tablespoons margarine, divided
3 tablespoons flour
1-1/2 cups milk
1-1/2 cups shredded Cheddar cheese (6 ounces)
1 can (6-1/2 ounces) tuna, drained and flaked
1 tablespoon prepared mustard
1 tablespoon dillweed
1/2 teaspoon salt
2 medium potatoes, cooked, sliced 1/4 inch thick
1/4 cup dry bread crumbs

In medium saucepan over medium-high heat, melt 2 tablespoons margarine. Remove from heat; blend in flour. Return to heat; gradually blend in milk, stirring constantly, and cook until slightly thickened. Add cheese, tuna, mustard, dillweed and salt; stir until cheese melts; remove from heat. In greased 10x7x1-3/4-inch or other shallow baking dish arrange half of sliced potatoes; cover with half of sauce; repeat. Melt remaining 1 tablespoon margarine; mix well with crumbs; sprinkle over casserole. Can be prepared ahead and refrigerated up to this point. Bake uncovered in preheated 400° oven 20 minutes or until crumbs are lightly browned and sauce bubbles. Let stand 5 minutes before serving. Makes 4 servings.