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Tuna Casserole with Peas and Potatoes
55 mintime
Mediumdifficulty
5Servings
Rating
Nutrition facts
480 kcalCalories
28 gProtein
38 gCarbs
22 gFat

Per serving · Approximate values estimated by AI

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.

Ingredients

Servings5
  • 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. 1

    Preheat oven to 375°F (190°C). Boil the diced potatoes until tender, about 10-12 minutes; drain.

  2. 2

    In a bowl, combine the cream of chicken soup, milk, chopped onion, salt, and pepper.

  3. 3

    Add the drained tuna, cooked potatoes, and frozen peas to the soup mixture. Stir gently.

  4. 4

    Pour the mixture into a greased baking dish.

  5. 5

    Melt the butter and toss with the breadcrumbs. Sprinkle over the casserole.

  6. 6

    Bake for 25-30 minutes, until heated through and the topping is golden brown.

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