Tuna casserole – the easy way

Liz Kelly, a friend of mine who came back to Toronto after many years working and living in England and Ireland, showed me this recipe many years ago and, since then, it’s been a winter staple in my house. It’s easy, made of things you likely already have in your house, it’s hearty, and it tastes great. Plus it only takes a single dish to make.


Layer the following in an oven proof dish – I used a clear one this time so you could see what’s in it.

Bottom layer: two cans of flaked tuna, drained (I add pepper and, if you like, salt)
Second layer: frozen peas (as many as you like (I like a lot)
Third layer: a can of mushroom soup (I add a tiny bit of water, maybe 1/4 of a can, and stir it up before I put it in the casserole), this time I used the low fat mushroom soup.
Top layer: Mashed potatoes. This time they were the baby potatoes, and I left the skins on. If I’m making mashed potatoes (which I love!) for dinner, I try to make enough for this dish for the next day.

Bake @ 350 for an hour.


As you can see, the top layer gets crunchy. It’s healthy, and it’s easy, and it’s great as leftovers.



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