Crock Pot Tuna Potato Casserole
Discover the ultimate comfort food with this Crock Pot Tuna Potato Casserole, a hearty and flavorful dish perfect for busy weeknights or cozy family dinners. Layers of tender, thinly sliced russet potatoes, creamy mushroom soup, and flaky canned tuna come together with bursts of sweetness from frozen peas and the savory richness of sautéed onions. Topped with melted cheddar cheese, this slow-cooked casserole is a delightful blend of textures and flavors, enhanced with just the right touch of garlic powder and seasoning. With a hands-off cooking time of just four hours, this recipe lets your crock pot do all the work while filling your kitchen with its irresistible aroma. Serve it warm to enjoy a wholesome, cheesy casserole that's as comforting as it is satisfying. Perfect for tuna lovers and casserole enthusiasts alike!
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Recipe Information
Ingredients
- 4 medium-sized russet potatoes
- 2 5-ounce cans canned tuna
- 1 10.5-ounce can cream of mushroom soup
- 2 cups shredded cheddar cheese
- 1 cup frozen peas
- 1 small, finely chopped onion
- 0.5 cup milk
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Peel and slice the potatoes into thin rounds, approximately 1/8-inch thick.
Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until slightly softened.
In a medium mixing bowl, combine the cream of mushroom soup, milk, garlic powder, salt, and black pepper. Stir until smooth.
Spray the inside of your crock pot with non-stick cooking spray or lightly grease it to prevent sticking.
Layer half of the sliced potatoes evenly on the bottom of the crock pot.
Spread half of the sautéed onions, half of the frozen peas, and one can of drained tuna over the potato layer.
Pour half of the soup mixture over the top, spreading it evenly.
Sprinkle 1 cup of shredded cheddar cheese over the layer.
Repeat the layers with the remaining potatoes, onions, peas, and tuna. Pour the rest of the soup mixture over the second layer.
Sprinkle the remaining 1 cup of shredded cheddar cheese on top.
Cover the crock pot with the lid and cook on low for 4 hours, or until the potatoes are fork-tender.
Once cooked, let the casserole rest for about 10 minutes to allow it to set before serving.
Serve warm and enjoy your comforting Crock Pot Tuna Potato Casserole!
Nutrition Facts
Calories |
2208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.0 g | 131% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 4065 mg | 177% | |
| Total Carbohydrate | 221.0 g | 80% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 36.4 g | ||
| Protein | 113.2 g | 226% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 2162 mg | 166% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 5117 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
