Easy American Potato and Tuna Casserole Recipe - Allrecipes.com
Easy American Potato and Tuna Casserole Recipe

Easy American Potato and Tuna Casserole

Recipe by  

"My casserole is amazing! As an aspiring chef, I spend a lot of time in the kitchen. I'm 18 and this is one of my creations. Your family will love this dish for its melted cheese and soft potatoes. It's a good way to get calcium in your diet as well."

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Original recipe makes 6 servings Change Servings
  • PREP

    40 mins
  • COOK

    45 mins

    1 hr 35 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large pot over high heat, place the potatoes with water to cover and bring to a boil. Let boil for about 20 minutes, or until potatoes are tender. Drain and transfer potatoes to a large bowl. Add the milk, mozzarella cheese and 2 tablespoons of the Parmesan cheese.
  3. Using an electric mixer, beat the potatoes until almost smooth. Then beat in the eggs, drain the tuna and stir the tuna into the potato mixture. Then stir in the green onion, and season with salt and pepper to taste.
  4. Transfer mixture to a lightly-greased 10-inch diameter glass pie dish and top with the remaining Parmesan cheese.
  5. Bake at 400 degrees F (200 degrees C) for 45 minutes, or until golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Feb 24, 2009

I, personally, have never used potatoes in my tuna casseroles (never thought to; DUH!) but my Daughter used this recipe as a base for a cooking class she's taking at our local CC. She "tweaked" it by using 4 cans of albacore tuna (it was on sale/50% off) rather than 3 and adding 1 Knorr's vegetable boullion cube to the "potato water". She added 1/2 stick of butter and 1 T. fresh chives to the potatoes when she "mashed" them (with our hand mixer) and tossed the tuna with 1/2 tsp. fresh dill, 1 tsp. ReaLemon, 1 stalk of celery (chopped fine), 1/2 medium zucchini, 2 carrots (she used our "vegetable peeler" to give them a "julienned" look) and some mushrooms (whatever I had in the refrigerator). Then she "layered" it: bottom layer - potatoes with parmesan cheese (all 3 T.); middle layer - the tuna mixture; top level - more of the potato mixture (no parmesan, but 3 slices of Mozzarella "folded" in). She TOPPED her "presentation" with 3 slices of Provolone (a little bit more of a "kick" but not overpowering) and baked it for 25-30 minutes. HER recipe made 2 "presentations", so she used 4 eggs, 3/4 cup of 2% milk and 1 cup of vegetable boullion (for moisture). My Daughter got an "A" for her assignment and I've been delegated to making no fewer than 6 of "her creations" for a Lenten "pot luck" at our Church. In brief: we felt this was a good basic recipe but only with her/our added "tweaks" would we give it 5 stars.

Most Helpful Critical Review
Dec 04, 2006

I wanted to try this recipe as a change from my famous tuna noodle casserole. After reading the other reviews, I decided to spice up this one by using sour cream instead of milk, adding a little butter and whipping cream, and sauteing both onions and carrots before adding them to the casserole. I also used just a dash of Morton's Nature's Seasons. Turned out great!


39 Ratings

Sep 04, 2002

I used Chedder cheese in place of mozzarella, which I didn't have onhand. It was sooo good, such a nice break from plain old tuna casserole. My picky two year old even liked it! I also threw some "three cheese breadcrumbs" on top before baking.

Dec 29, 2007

I have been making this for years, and just looked up the recipe again because I am making it today. My changes: I use sweet onion that I dice and carmelize in butter first, use 50% more tuna, a mixture of jack and sharp chedder,a dash of cayenne, and double the parmesan. Delish!

Aug 29, 2002

Tuna? Potatos? What could be better than combining the two together. This was very good and really easy to make. I didn't have green onions on hand so I used French Fried Onions and it was really good. I will make this again but I think I might add a little cheddar in place of some of the mozzerella cheese next time. This one's a keeper.

Mar 19, 2008

I was excited to try this recipe...who could go wrong with tuna and potatoes... I found this to be very dry despite adding sour cream and extra cheese. However, the flavor was pretty good (I did add some mustard and spices as suggested by others) and my kids loved it. I'll probably play around with the recipe a bit to increase the moisture.

Aug 27, 2003

after reading the reviews, i decided to use this recipe 'n changed it a bit. I used 2 chopped green onions (so the food looks better and it gives it a bit of a crunchy taste). I used one cup of mozerella and one cup of cheddar cheese. i added my own spices..salt, pepper and steak spices. My brother and my sister loves it. but i don't...beacuse i'm not a big fan of wet mooshy food.

Jan 10, 2004

Too bland


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  • Calories
  • 323 kcal
  • 16%
  • Carbohydrates
  • 30.6 g
  • 10%
  • Cholesterol
  • 130 mg
  • 43%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 33.7 g
  • 67%
  • Sodium
  • 867 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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