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Tuna and Green Bean Casserole Topped With Mashed Potatoes

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“This is one of my comfort foods. It is really good. My grandmother used to make this during Lent. She is catholic. On Fridays during Lent, you are supposed to avoid eating meat. It is a quick, inexpensive meal to serve. My husband devours this casserole. Enjoy!”

Ingredients Nutrition

  • 2 (12 ounce) cans albacore tuna
  • 1 (14 ounce) can cut green beans
  • 1 (10 ounce) can cream of mushroom soup
  • 18 teaspoon salt (estimate)
  • 18 teaspoon pepper (estimate)
  • 18 teaspoon Lawry's Seasoned Salt (estimate)
  • 6 large idaho potatoes
  • 12 cup margarine
  • 1 tablespoon milk


  1. Peel 6 large potatoes.
  2. Cut into about 1 1/2 inch cubes.
  3. Rinse the potatoes and place in a pan.
  4. Put enough water in the pan to cover potatoes.
  5. Add a little to the water.
  6. Bring to a boil.
  7. You can turn heat down a little.
  8. Continue to boil for 15-20 minutes.
  9. Potatoes should be tender when you poke them with a fork.
  10. Make sure they are tender (otherwise you will have crunchy lumps when you mash them).
  11. Drain the water from them pan.
  12. Add 1 stick of margarine.
  13. Add salt and pepper to taste.
  14. Add a splash of milk.
  15. Use and electric mixer to mash.
  16. If you want potatoes a little creamier, add another small splash of milk (warning -- to much milk and they get soupy).
  17. Set aside potatoes.
  18. In a 9 x 13 greased baking dish, add drained albacore tuna, green beans and cream of mushroom soup.
  19. I like to cut the green beans in half.
  20. Sprinkle salt, pepper and Lawry's Seasoning; mix well.
  21. Spread this out evenly on the bottom of the baking dish.
  22. Spread the mashed potatoes on top of the the tuna mixture.
  23. Bake in a 350°F oven on the middle rack for 30 to 35 minutes.
  24. Serve immediately.

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