Scalloped Tuna And Potato Casserole
A comforting casserole combining tender potatoes, flaked tuna, and onions in a creamy mustard sauce. Baked to perfection, this dish offers hearty flavors suitable for family dinners or casual gatherings, with a satisfying blend of savory and mild mustard notes that appeal to all ages.
Ingredients
Instructions
- Cook sliced, peeled potatoes in boiling salted water for 10 minutes and drain.
- Melt margarine in a saucepan; stir in flour, prepared mustard, salt, and pepper.
- Gradually add milk while stirring, then cook over low heat until the sauce is smooth and thickened.
- Arrange cooked potatoes, drained tuna, and sliced peeled onions in alternate layers in a greased 2-quart casserole dish.
- Pour the prepared sauce over the layered ingredients.
- Bake at 350°F for 45 minutes until bubbly and golden.
Tips & Substitutions
For a creamier sauce, consider adding a splash of cream or substituting half of the milk with sour cream. You can also use different types of fish, such as salmon, instead of tuna for a twist. If you prefer a bit of crunch, top the casserole with breadcrumbs or crushed crackers before baking. Adjust the mustard to taste; a Dijon mustard can add a nice kick.
Serving Suggestions
Serve the scalloped tuna and potato casserole with a side salad for a light meal, or pair it with steamed vegetables for added nutrition. It also goes well with crusty bread to soak up the delicious sauce. For a comforting twist, consider serving it alongside a warm bowl of tomato soup or with a slice of American recipes-inspired cornbread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions, but bake for best results to maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Tuna And Potato Casserole contains roughly 1146 calories, with 21g protein, 176g carbohydrates, and 40g fat. It is an excellent source of vitamin C (79% of the Daily Value), iron (55% of the Daily Value), and vitamin A (55% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 2309mg per serving (100% 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 frozen potatoes instead of fresh?
Yes, frozen sliced potatoes can be a convenient alternative. Just make sure to thaw them and drain any excess moisture before layering in the casserole. This will help maintain the desired consistency and prevent the dish from becoming too watery.
How can I make this casserole vegetarian?
To make a vegetarian version, simply omit the tuna and substitute it with cooked lentils or chickpeas for added protein. You can also add more vegetables, such as spinach or bell peppers, to create a heartier dish while keeping the flavors balanced.
What can I serve this casserole with?
This casserole pairs wonderfully with a simple green salad, or you can serve it alongside roasted or steamed vegetables for a complete meal. Adding a tangy dressing to the salad can complement the rich flavors of the casserole nicely.
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).