Tuna Potato Bake
A creamy and hearty casserole combining layers of tender potatoes, canned tuna, and mixed vegetables, baked to golden perfection.
Ingredients
Main ingredients
- 4 medium medium potatoes Peeled and sliced
- 1 can tuna, drained (about 15 ounces)
- 1 cup frozen mixed vegetables (peas, corn, carrots)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mayonnaise
- 1 cup shredded cheese (cheddar or your choice) For topping
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup breadcrumbs (optional for a crunchy topping)
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Peel the potatoes and cut them into thin slices. Boil the slices in salted water for about 8-10 minutes or until just tender. Drain and set aside.
- In a large skillet, heat a little oil over medium heat. Add the chopped onion and minced garlic, cooking until soft and fragrant.
- Stir in the drained tuna and frozen vegetables, cooking for an additional 3-5 minutes until warmed through.
- In a large bowl, mix the mayonnaise, dried thyme, salt, and black pepper. Combine this mixture with the tuna and vegetable mix, ensuring everything is evenly coated.
Assembly and Baking
- In a baking dish, layer half of the potato slices at the bottom. Spread half of the tuna mixture on top. Add the remaining potato slices and follow with the rest of the tuna mixture.
- Sprinkle the shredded cheese over the top. If you like a crunchy topping, sprinkle breadcrumbs on top of the cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Garnish with fresh parsley before serving. This dish pairs well with fresh salads or crusty bread. For variations, incorporate Mediterranean ingredients or substitute proteins as desired.