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.
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