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Tuna Potato Bake Recipe

Tuna Potato Bake Recipe: A Cozy Comfort Food Delight

This Tuna Potato Bake recipe combines simple ingredients into a delicious and budget-friendly dinner perfect for the whole family.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 cups Russet Potatoes Substitution Note: Yukon Gold can be used for a buttery flavor.
  • 1 can Canned Tuna Note: Tuna in oil can be used for richer taste.
  • 1 medium Onion Tip: Use shallots for a milder taste.
  • 2 cups Cheddar Cheese Substitution Note: Use mozzarella for a lighter cheese flavor.
  • 1 cup Whole Milk Note: Almond or oat milk can be used for a dairy-free option.
  • 2 tablespoons Butter Tip: Olive oil can be used as a healthier alternative.
  • 2 tablespoons All-Purpose Flour Substitution Note: Use gluten-free flour blend if needed.
  • ½ teaspoon Garlic Powder Tip: Fresh garlic can provide a stronger taste.
  • ½ teaspoon Paprika
  • to taste Salt Note: Adjust to personal taste.
  • to taste Pepper Note: Adjust to personal taste.
For the Topping
  • 1 cup Breadcrumbs Substitution Note: Use panko for extra crunch.
  • ¼ cup Fresh Parsley Note: Any fresh herb can be used for variation.
Optional Ingredients
  • 1 cup Frozen Peas
  • 4 oz Cream Cheese
  • 1 tablespoon Worcestershire Sauce
  • ½ teaspoon Red Pepper Flakes

Equipment

  • 9x13-inch baking dish
  • skillet
  • Sharp Knife or Mandoline

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with butter or cooking spray.
  2. Peel and slice russet potatoes into ¼-inch rounds. Layer half in the baking dish, seasoning with salt and pepper.
  3. In a skillet, melt 2 tablespoons of butter over medium heat and sauté diced onions until translucent, about 4-5 minutes.
  4. Sprinkle 2 tablespoons of all-purpose flour over sautéed onions, stirring for about a minute. Gradually whisk in 1 cup of whole milk until thickened, about 3-5 minutes.
  5. Stir in the drained tuna, ½ teaspoon of garlic powder, and 2 cups of shredded cheddar cheese until combined.
  6. Spread the creamy tuna mixture over the first layer of potatoes and top with remaining potato slices.
  7. Sprinkle remaining cheddar cheese and a layer of breadcrumbs, adding melted butter for extra crispness if desired.
  8. Cover with aluminum foil and bake for 45 minutes, then uncover and bake for an additional 15 minutes until golden brown.
  9. Let the casserole rest for 10-15 minutes before serving, garnished with fresh parsley.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 150IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Allow assembled casserole to rest for 15 minutes before baking for better flavor blending. Use a sharp knife or mandoline for even potato slices.

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