Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

From the Phila. Inquirer

Ingredients Nutrition

  • 6 medium potatoes, parboiled,peeled and cooled then coarsely shredded
  • 2 tablespoons oil
  • 5 tablespoons butter, divided
  • 3 medium onions, sliced thin
  • dry breadcrumbs, for sprinkling over layers
  • 2 (6 1/2 ounce) cans tuna, drained and flaked
  • 1 cup light cream
  • salt
  • pepper

Directions

  1. Heat oil and 2 tablespoons butter.
  2. Sauté onions until soft and golden.
  3. Grease a casserole or baking dish with 1 tablespoons butter.
  4. Coat with bread crumbs.
  5. Cover bottom of casserole with 1/4th of potatoes.
  6. Alternate layers of 1/3 onions, 1/3 tuna and 1/4 potatoes, ending with potatoes.
  7. Season each layer with salt and pepper.
  8. Pour cream evenly over top of casserole.
  9. Sprinkle with bread crumbs.
  10. Melt remaining 2 tablespoons butter and drizzle over top of crumbs.
  11. Bake at 400 degrees for 50 to 60 minutes until top of casserole is crusty and brown.

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