Prep 15 mins
Cook 1 hr
This is a hearty, inexpensive meal for a cold winter night! From "Pop It, Stir It, Fix It, Serve It" by the author of "The Can Opener Gourmet," Laura Karr.
- 2 (15 ounce) canssliced potatoes, rinsed and drained
- 1 (12 ounce) can evaporated milk
- 1 (10 3/4 ounce) can condensed cream of celery soup
- 4 eggs
- 1 teaspoon onion powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 2 (6 ounce) cans tuna, drained
- 1 1⁄2 cups shredded cheddar cheese
- Preheat the oven to 350 degrees.
- Coat an 8 x 8-inch pan with oil or nonstick spray.
- Dice the potatoes and put them aside.
- In a medium mixing bowl, whisk together the milk, celery soup, eggs, onion powder, salt and pepper until smooth.
- Stir in the tuna, cheese, and diced potatoes, then pour the mixture into the prepared pan. It should come nearly to the top (if you're using at least a 2-inch high dish).
- Bake for 55 to 60 mniutes, or until a knife inserted into the center comes out clean. The edges should be golden brown.
I didn't have any canned potatoes so I used some dehydrated potatoes I had on hand - quite a few as it turns out. So this was really potatoey for me but it was very filling and tasty!