My tasty tuna potato casserole is full of cheesy goodness along with thinly sliced potatoes and canned tuna swimming in a creamy sauce of mushroom soup, soy sauce, turmeric, and rosemary with just a tad of sour cream and milk for a unique flavor. If you also love casseroles and as much as my family, then you definitely need to give my recipe a try.
I love casseroles because they are so easy, adaptable and usually a great way not to waste and use leftover vegetables, meats to stale bread. I had some potatoes that started to shrivel up so I invented this dish, which turned out much better than I hoped.
The hardest part of this tuna casserole is peeling, slicing the potatoes and grating the cheese. Basically, all that is involved in making this dinner after that is assembling the ingredients and baking.
I used a mandolin to slice the potatoes extra thin to cook faster in the microwave before putting this tuna potato casserole recipe together. However, you could just use a knife to slice the potatoes by hand thin or thick.
If you’re tired of eating the same old things, then my casserole won’t disappoint you. The proof is printing out my recipe and putting it on your menu to serve the family.
By the same token, you also may want to print out two other fantastic tuna casseroles that I make in addition to more delicious tuna and casserole recipes that you can find through my search box. My recipe for tuna supreme has a creamy base of Neufchatel cheese or cream cheese, prepared mustard, mushroom soup, elbow macaroni, and onions that make it another perfect comfort food.
The second recipe we love at our house is my prized tuna casserole with hard-boiled eggs, portabello mushrooms, saltine crackers, onions, and celery in a white sauce. We never have leftovers when I serve this to give you a clue as to the popularity of this dish here.
Tuna Potato Casserole
1 can (5-oz.) tuna, drained
2 ½ cups thinly sliced potatoes
1 can of cream of mushroom soup (10.5 oz)
6 slices of American cheese
1 cup of grated Cheddar cheese
1 tablespoon soy sauce
½ cups of milk
½ cups of water
1 tablespoon sour cream
1/4 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon rosemary
Peel and slice your potatoes. Then send the potatoes covered to your microwave to cook for about five minutes to soften them up.
Heat the mushroom soup, salt, turmeric, rosemary, soy sauce, water, milk, and sour cream next to make a smooth sauce.
Spoon a little of the sauce in a casserole dish (2 ½ quart-covered ) before placing layering potatoes, tuna, cheese, then sauce, then potatoes, etc. until topping with sauce and some grated Cheddar.
Cover and send to a 375-degree oven for about 50 minutes or until bubbly and potatoes are tender.
ENJOY!
- 1 can 5-oz. tuna, drained
- 2 ½ cups thinly sliced potatoes
- 1 can of cream of mushroom soup 10.5 oz
- 6 slices of American cheese
- 1 cup of grated Cheddar cheese
- 1 tablespoon soy sauce
- ½ cups of milk
- ½ cups of water
- 1 tablespoon sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon rosemary
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Peel and slice your potatoes. Then send the tuna potato casserole covered to your microwave to cook for about five minutes to soften them up.
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Heat the mushroom soup, salt, turmeric, rosemary, soy sauce, water, milk, and sour cream next to make a smooth sauce.
-
Spoon a little of the sauce in a casserole dish (2 ½ quart-covered ) before placing layering potatoes, cheese, then sauce, then potatoes, etc. until topping with sauce and some grated Cheddar.
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Cover and send to a 375-degree oven for about 50 minutes or until bubbly and potatoes are tender.
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ENJOY!
Recipe Notes
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