Say goodbye to boring weeknight dinners with this Ultimate Cheesy Tuna and Veggie Potato Bake! This hearty, creamy bake combines layers of tender potatoes, vibrant veggies, and flaky tuna all topped with a rich, gooey cheddar cheese crust. It’s the perfect all-in-one dish that’s simple to prepare, packed with nutrition, and loaded with flavor. Whether you’re hosting or just feeding the family, this dish will become your go-to comfort meal.
Ingredients:
Potato Bake Base:
- 700 g (1 lb 9 oz) potatoes, peeled and sliced thinly
- 3 tsp chicken stock powder
- 2 courgettes, thinly sliced
- 2 cloves garlic, minced
- 410 g (14 oz) can whole kernel corn, drained
- 200 g (7 oz) can tuna in spring water, drained and flaked
Creamy Cheese Sauce:
- 50 g (1.8 oz) butter
- 1/4 cup (38 g) plain flour
- 1 2/3 cups (410 ml) milk
- 1 tsp Dijon mustard
- 3/4 tsp dried dill
- 1 3/4 cups (175 g) grated tasty cheddar cheese, divided (reserve 1/2 cup for topping)
Instructions:
- Prepare the Potatoes and Veggies : Preheat your oven to 180°C (350°F). Boil the sliced potatoes in a pot of water with chicken stock powder for 5–7 minutes until they are tender but still hold their shape. Drain and set aside. Lightly sauté the courgettes and minced garlic in a non-stick pan for 2–3 minutes to enhance their natural flavors.
- Make the Cheese Sauce : In a medium saucepan, melt the butter over medium heat. Stir in the plain flour and cook for 1–2 minutes to form a roux. Gradually whisk in the milk, ensuring there are no lumps. Cook the sauce for 3–4 minutes until it thickens. Mix in Dijon mustard, dried dill, and 1 1/4 cups of grated cheddar cheese. Stir until the cheese melts and the sauce becomes smooth.
- Assemble the Casserole : In a greased baking dish, spread half of the potato slices as the base layer. Add half of the courgettes, corn, and tuna. Pour half of the cheese sauce evenly over the layer. Repeat with the remaining potatoes, courgettes, corn, and tuna, then top with the remaining cheese sauce.
- Bake and Finish : Sprinkle the reserved 1/2 cup of grated cheddar cheese over the top for a golden crust. Bake in the preheated oven for 25–30 minutes or until the cheese is bubbling and slightly golden on top. Let it cool for 5 minutes before serving.
Conclusion:
This Ultimate Cheesy Tuna and Veggie Potato Bake is everything you need for a cozy family dinner. With layers of creamy potatoes, savory tuna, and crunchy veggies, this dish is satisfying, flavorful, and incredibly easy to make. Serve it on its own or pair it with a crisp green salad for a well-rounded meal that everyone will adore.
Ultimate Cheesy Tuna and Veggie Potato Bake
This Ultimate Cheesy Tuna and Veggie Potato Bake iseverything you need for a cozy family dinner. With layers of creamy potatoes,savory tuna, and crunchy veggies, this dish is satisfying, flavorful, andincredibly easy to make.
Ingredients
Potato Bake Base:
- 700 g 1 lb 9 oz potatoes, peeled and sliced thinly
- 3 tsp chicken stock powder
- 2 courgettes thinly sliced
- 2 cloves garlic minced
- 410 g 14 oz can whole kernel corn, drained
- 200 g 7 oz can tuna in spring water, drained and flaked
Creamy Cheese Sauce:
- 50 g 1.8 oz butter
- 1/4 cup 38 g plain flour
- 1 2/3 cups 410 ml milk
- 1 tsp Dijon mustard
- 3/4 tsp dried dill
- 1 3/4 cups 175 g grated tasty cheddar cheese, divided (reserve 1/2 cup for topping)
Instructions
- Prepare the Potatoes and Veggies : Preheat your oven to 180°C (350°F). Boil the sliced potatoes in a pot of water with chicken stock powder for 5–7 minutes until they are tender but still hold their shape. Drain and set aside. Lightly sauté the courgettes and minced garlic in a non-stick pan for 2–3 minutes to enhance their natural flavors.
- Make the Cheese Sauce : In a medium saucepan, melt the butter over medium heat. Stir in the plain flour and cook for 1–2 minutes to form a roux. Gradually whisk in the milk, ensuring there are no lumps. Cook the sauce for 3–4 minutes until it thickens. Mix in Dijon mustard, dried dill, and 1 1/4 cups of grated cheddar cheese. Stir until the cheese melts and the sauce becomes smooth.
- Assemble the Casserole : In a greased baking dish, spread half of the potato slices as the base layer. Add half of the courgettes, corn, and tuna. Pour half of the cheese sauce evenly over the layer. Repeat with the remaining potatoes, courgettes, corn, and tuna, then top with the remaining cheese sauce.
- Bake and Finish : Sprinkle the reserved 1/2 cup of grated cheddar cheese over the top for a golden crust. Bake in the preheated oven for 25–30 minutes or until the cheese is bubbling and slightly golden on top. Let it cool for 5 minutes before serving.