Potatoes Tuna Casserole No Pasta Added
Indulge in the ultimate comfort food with this hearty Potatoes Tuna Casserole (No Pasta Added) recipe! Perfect for weeknight dinners or family gatherings, this casserole swaps traditional pasta for tender, thinly sliced Russet potatoes for a gluten-free twist on a classic. Layers of creamy cheddar cheese sauce, protein-packed canned tuna, and vibrant green peas are topped with a golden breadcrumb crust infused with parsley for a satisfying crunch. With just 20 minutes of prep time, this one-dish wonder comes together effortlessly and bakes to perfection in under an hour. Serve it as a nutritious, balanced meal that’s rich in flavor, easy to make, and sure to leave everyone at the table asking for seconds!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 5-ounce cans Canned tuna in water
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 1.5 cups Shredded cheddar cheese
- 1 cup Frozen peas
- 1 medium Yellow onion, finely diced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 cup Breadcrumbs
- 1 teaspoon Dried parsley
- 1 teaspoon Olive oil (for greasing)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with olive oil.
Peel the potatoes and slice them into thin rounds, about 1/4 inch thick. Place them in a pot of salted water and bring to a boil. Cook for 5-7 minutes until slightly tender but not fully cooked. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the diced onion and cook for 3-4 minutes until softened.
Sprinkle the flour over the onions and stir constantly for 1 minute to create a roux.
Gradually whisk in the milk, stirring constantly to prevent lumps. Cook for 3-4 minutes until the sauce thickens.
Add 1 cup of the shredded cheddar cheese to the sauce and stir until melted. Season with salt, black pepper, and garlic powder. Remove from heat.
In a large mixing bowl, combine the drained tuna, frozen peas, and the cheese sauce. Mix until well incorporated.
Layer half of the potato slices on the bottom of the greased casserole dish. Spread half of the tuna mixture over the potatoes. Repeat with the remaining potatoes and tuna mixture.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese evenly over the top.
In a small bowl, mix the breadcrumbs with dried parsley. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling at the edges.
Let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.7 g | 143% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 5252 mg | 228% | |
| Total Carbohydrate | 279.4 g | 102% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 51.1 g | ||
| Protein | 172.1 g | 344% | |
| Vitamin D | 8.3 mcg | 41% | |
| Calcium | 2092 mg | 161% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 5991 mg | 127% | |
*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.
