Prep 15 mins
Cook 1 hr 15 mins
My SIL makes this quite often with a side dish of cooked rice and steamed broccoli. I kind of change it to suit my taste and believe it comes out perfect. Everyone finds it very tasty and without the usual pasta. I usually make it with side dish of green peas and spanish rice or simply a side salad.
- 2 (8 ounce) cans tuna, but drained well (as you prefer oil or in water)
- 2 (10 ounce) cans condensed cream of celery soup, not mushroom, as celery soup has a better taste with tuna
- 2 onions, sliced
- 16 ounces milk
- 6 -8 large potatoes, peeled, slices, about 1/4 inch
- salt and pepper
- Butter lightly an oven pan 9X13 size.
- Heat the oven at: 375°F.
- Layer the bottom of pan with first layer of raw, sliced potatoes.
- Add layer of sliced, raw onions and first tin of tuna, carefully spreading the tuna evenly all over.
- Add a second layer of sliced, raw potatoes, then add last of the onions.
- Salt & pepper in between.
- Add the rest of the second can of tuna evenly.
- Cover with last row of potatoes.
- In a separate bowl, mix together the celery soup with milk, mixing well.
- Pour the soup mixture evenly over dish; cover all potatoes.
- Cover tightly with foil or Dutch oven cover.
- Bake for 1 hour at 375°F in center of oven.
- Uncover, and bake 15 minutes more at 350°F and the sauce/gravy will become just the right thickness--not too thick and not too watery.
- Do Enjoy! Please do comment on the recipe afterwards.
Very good way to use tuna. I added the full 2 cans as I only mad 1/2 the amount. I also added a can of drained corn to get our veggie in. Also after the first baking I added some shredded cheddar cheese and continued to bake until the cheese melted. Delicious. Thanks