Creamy Cheesy Tuna and Potato Casserole
A rich and creamy casserole with layers of tenderpotatoes, tuna, and vegetables, topped with gooey cheddar cheese. Perfect for ahearty dinner on a budget.
Ingredients
For the Potato Base:
- 700 g 1 lb 9 oz potatoes, peeled and thinly sliced
- 3 tsp chicken stock powder
- 2 medium courgettes sliced
- 2 cloves garlic minced
- 410 g 14 oz can whole kernel corn, drained
- 200 g 7 oz can tuna in spring water, drained
For the 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
Instructions
- Prepare the Potatoes and Veggies : Preheat your oven to 180°C (350°F). Bring a large pot of water to boil. Add sliced potatoes and chicken stock powder. Cook for 5–7 minutes until tender but not fully cooked. Drain and set aside. Lightly sauté the courgettes and garlic in a pan for 2–3 minutes to enhance their flavor.
- Make the Creamy Cheese Sauce : In a saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for 1–2 minutes until slightly golden. Gradually add milk, whisking constantly to avoid lumps. Simmer for 3–4 minutes until thickened. Stir in Dijon mustard, dried dill, and 1 1/4 cups of the grated cheddar cheese (reserve 1/2 cup for topping). Mix until smooth.
- Assemble the Casserole : In a greased baking dish, layer half of the potatoes at the bottom. Top with half of the courgettes, corn, and tuna. Pour half of the cheese sauce over the layer. Repeat with the remaining potatoes, vegetables, and sauce.
- Bake to Perfection : Sprinkle the reserved 1/2 cup of cheddar cheese evenly over the top. Bake in the preheated oven for 25–30 minutes or until the cheese is golden and bubbling.
Nutrition
Calories: 382kcal
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