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Tuna Potato Casserole
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
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.
Course: Dinner, Main Course
Cuisine: American
Keyword: casserole recipes, tuna potato casserole, tunafish
Servings: 4
  • 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
  1. 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.
  2. Heat the mushroom soup, salt, turmeric, rosemary, soy sauce, water, milk, and sour cream next to make a smooth sauce.
  3. 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.
  4. Cover and send to a 375-degree oven for about 50 minutes or until bubbly and potatoes are tender.
  5. ENJOY!
Recipe Notes

Recipe Notes

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