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Potatoes & Tuna Casserole-- No Pasta Added

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“My SIL makes this quite often with a side dish of cooked rice and steamed broccoli. I kind of change it to suit my taste and believe it comes out perfect. Everyone finds it very tasty and without the usual pasta. I usually make it with side dish of green peas and spanish rice or simply a side salad.”
READY IN:
1hr 30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 2 (8 ounce) cans tuna, but drained well (as you prefer oil or in water)
  • 2 (10 ounce) cans condensed cream of celery soup, not mushroom, as celery soup has a better taste with tuna
  • 2 onions, sliced
  • 16 ounces milk
  • 6 -8 large potatoes, peeled, slices, about 1/4 inch
  • salt and pepper

Directions

  1. Butter lightly an oven pan 9X13 size.
  2. Heat the oven at: 375°F.
  3. Layer the bottom of pan with first layer of raw, sliced potatoes.
  4. Add layer of sliced, raw onions and first tin of tuna, carefully spreading the tuna evenly all over.
  5. Add a second layer of sliced, raw potatoes, then add last of the onions.
  6. Salt & pepper in between.
  7. Add the rest of the second can of tuna evenly.
  8. Cover with last row of potatoes.
  9. In a separate bowl, mix together the celery soup with milk, mixing well.
  10. Pour the soup mixture evenly over dish; cover all potatoes.
  11. Cover tightly with foil or Dutch oven cover.
  12. Bake for 1 hour at 375°F in center of oven.
  13. Uncover, and bake 15 minutes more at 350°F and the sauce/gravy will become just the right thickness--not too thick and not too watery.
  14. Do Enjoy! Please do comment on the recipe afterwards.

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