55 mintime
Mediumdifficulty
5Servings
—Rating
Tuna Casserole with Peas and Potatoes
70% authentic · American
A hearty and slightly different take on tuna casserole, this version incorporates diced potatoes for added texture and substance, alongside the classic peas.
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Ingredients
- Canned tuna, drained2 cans (5 oz each)
- Cream of chicken soup1 can (10.5 oz)
- Milk1/2 cup
- Frozen peas1 cup
- Potatoes, peeled and diced small1 cup
- Onion, finely chopped1/4 cup
- Butter1 tablespoon
- Breadcrumbs1/4 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 375°F (190°C). Boil the diced potatoes until tender, about 10-12 minutes; drain.
- 2
In a bowl, combine the cream of chicken soup, milk, chopped onion, salt, and pepper.
- 3
Add the drained tuna, cooked potatoes, and frozen peas to the soup mixture. Stir gently.
- 4
Pour the mixture into a greased baking dish.
- 5
Melt the butter and toss with the breadcrumbs. Sprinkle over the casserole.
- 6
Bake for 25-30 minutes, until heated through and the topping is golden brown.
