2007.11.29

The Perfect Tuna Casserole

Posted in Food at 8:41 pm by Jeremiah Wittevrongel

OK, so it may not be perfect, but here’s my recipe for Tuna Casserole. It’s based on mom’s recipe, but it’s not the same.

Ingredients:

  • 3-6 potatoes of whatever type you want (quantity dependent on size), sliced 1/8 in. (4 mm) thick. You need enough potatoes to make 2 layers in the dish when sliced.
  • 1 medium white onion, sliced 1/8 in. (4mm) thick, and quartered
  • 1 medium red onion, sliced 1/8 in (4mm) thick, and quartered
  • 2 cans of condensed cream of mushroom soup
  • 2 cans of tuna packed in water (drained)
  • 1-2 tbsp. canola oil
  • 1/4 cup grated aged cheddar (24 months or older)
  • Salt and pepper

Method:

Preheat oven to 350F.

Coat the bottom and sides of a 2.8L baking dish with the oil. Place 1/2 of the potatoes in a single layer at the bottom of the pan. Season with salt and pepper as desired. Layer the white onion on top, followed by 1 can of tuna. Mix 1 can of mushroom soup with 1/2 can of water, and pour over the three layers in the dish.

Repeat the layering process with the rest of the potatoes, the red onion, and the other cans of tuna and soup.

Cover and bake for 90 minutes or until the potatoes are completely cooked.

Remove dish from the oven, and sprinkle with the cheese. Replace the lid and let stand for 5 minutes until the cheese has completely melted. Remove lid and let stand for 5 more minutes before serving.

Serves 4.