Recipe by AUDS
"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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russet potatoes, peeled and cubed
shredded mozzarella cheese
grated Parmesan cheese, divided
3 (6 ounce) cans
chunk light tuna in water
chopped green onion
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.
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!
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.
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy American Potato and Tuna Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 54
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