Tuna and Green Bean Casserole Topped With Mashed Potatoes

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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (12 ounce) cans albacore tuna
  • 1
    (14 ounce) can cut green beans
  • 1
    (10 ounce) can cream of mushroom soup
  • 18
    teaspoon salt (estimate)
  • 18
    teaspoon pepper (estimate)
  • 18
    teaspoon Lawry's Seasoned Salt (estimate)
  • 12
  • 1
    tablespoon milk
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DIRECTIONS

  • Peel 6 large potatoes.
  • Cut into about 1 1/2 inch cubes.
  • Rinse the potatoes and place in a pan.
  • Put enough water in the pan to cover potatoes.
  • Add a little to the water.
  • Bring to a boil.
  • You can turn heat down a little.
  • Continue to boil for 15-20 minutes.
  • Potatoes should be tender when you poke them with a fork.
  • Make sure they are tender (otherwise you will have crunchy lumps when you mash them).
  • Drain the water from them pan.
  • Add 1 stick of margarine.
  • Add salt and pepper to taste.
  • Add a splash of milk.
  • Use and electric mixer to mash.
  • If you want potatoes a little creamier, add another small splash of milk (warning -- to much milk and they get soupy).
  • Set aside potatoes.
  • In a 9 x 13 greased baking dish, add drained albacore tuna, green beans and cream of mushroom soup.
  • I like to cut the green beans in half.
  • Sprinkle salt, pepper and Lawry's Seasoning; mix well.
  • Spread this out evenly on the bottom of the baking dish.
  • Spread the mashed potatoes on top of the the tuna mixture.
  • Bake in a 350°F oven on the middle rack for 30 to 35 minutes.
  • Serve immediately.
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