Potatoes & Tuna Casserole-- No Pasta Added

Recipe by Chef #191367
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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.
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