Cheesy Scalloped Tuna And Potatoes
Creamy, cheesy tuna and potato casserole with a savory onion flavor, perfect for a comforting family dinner or casual gathering.
Ingredients
Instructions
- Boil potatoes in salted water for 10 minutes.
- Drain the potatoes.
- Melt margarine in a 2-quart saucepan.
- Blend in flour.
- Add milk, stirring until smooth.
- Remove from heat and add 1/2 cup of grated cheese, minced onion, salt, and pepper.
- Arrange tuna and sliced potatoes in layers in a buttered 3-quart casserole dish.
- Pour the sauce over the layers and top with the remaining 1/2 cup of grated cheese.
- Bake at 350°F for 40 minutes.
Tips & Substitutions
For a creamier sauce, consider adding a bit of cream cheese or sour cream to the mixture. If you're out of cheddar, try using Gruyère or mozzarella for a different flavor profile. You can also substitute fresh herbs for the onion, or mix in some frozen peas for added nutrition and color. This dish is versatile and can be customized to fit your pantry ingredients.
Serving Suggestions
Serve this Cheesy Scalloped Tuna and Potatoes with a simple green salad or steamed vegetables for a balanced meal. It pairs beautifully with crusty bread to soak up the cheesy sauce. For a more filling option, consider serving it alongside a side of rice or quinoa, enhancing the comfort food experience.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for 15-20 minutes until heated through. You can also microwave individual portions for a quicker option, but be sure to cover the dish to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Cheesy Scalloped Tuna And Potatoes contains roughly 273 calories, with 9g protein, 38g carbohydrates, and 10g fat. It is an excellent source of vitamin C (116% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1327mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tuna instead of canned?
Yes, you can use fresh cooked tuna in this recipe. Just make sure to flake it into pieces similar to canned tuna. Cooking times may vary, so add the fresh tuna towards the end of baking to prevent it from drying out.
Is there a way to make this recipe healthier?
Absolutely! You can use low-fat milk and reduced-fat cheese to cut down on calories. Additionally, adding more vegetables like spinach or broccoli can increase the nutritional value without sacrificing flavor. Consider using sweet potatoes for a different twist that also boosts fiber content.
Can I prepare this dish ahead of time?
Yes, you can assemble the casserole a day in advance. Just cover it tightly and refrigerate until you're ready to bake. You may need to add a few extra minutes to the baking time if it’s coming straight from the fridge. This makes it a great option for meal prep or busy weeknights.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).