Easy Tuna Potato Bake

Potato Bake

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  • Total: 55 mins
  • Prep: 10 mins
  • Cook: 45 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
489 Calories
33g Fat
21g Carbs
26g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 489
% Daily Value*
Total Fat 33g 43%
Saturated Fat 12g 59%
Cholesterol 78mg 26%
Sodium 671mg 29%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 8%
Protein 26g
Calcium 254mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Warm, comforting, and hearty, this tuna and potato bake recipe is easy to make with packaged scalloped potatoes and canned tuna. The addition of tuna turns the side dish into a main course. This makes a layered dish with the scalloped potatoes on the bottom, then a layer of creamed tuna, topped with a cheesy crust.

Serve your tuna potato bake with roasted or steamed broccoli or asparagus or start your meal with a garden vegetable green salad.

Canned white tuna is usually albacore tuna, and may be labeled as such. It has the lightest flavor. If you prefer a stronger tuna flavor, use chunk light tuna, which is usually skipjack.


  • 1 package (5 ounces) scalloped potatoes
  • 1 medium onion (thinly sliced)
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/4 cups milk
  • 2 cans (7 ounces each) tuna (drained and flaked)
  • 1/2 cup mayonnaise
  • 1/2 cup cheddar cheese (grated)
  • 1/2 teaspoon hot pepper sauce
  • 1 teaspoon prepared mustard
  • Optional: dash ground paprika

Steps to Make It

  1. Gather the ingredients.

  2. Prepare the scalloped potatoes for baking, following package directions, and adding the onions. Arrange in a 2-quart casserole and bake at ​the temperature indicated on the package for 20 to 25 minutes, or until hot and the potatoes are just tender.

  3. In a saucepan over low heat, melt the butter. Stir in flour, salt, and pepper. Gradually stir in milk. Cook, stirring constantly, until thickened and smooth. Fold in drained tuna.

  4. Pour the tuna sauce mixture over the potatoes. Combine the mayonnaise, cheese, hot sauce, and mustard; spread the mixture over the tuna layer.

  5. Return the casserole to the oven. Bake, uncovered, for 10 to 15 minutes longer, until hot and bubbly. If desired, sprinkle with paprika before serving.


  • Store any leftover casserole in the refrigerator, covered. It will be good to enjoy for 3 to 4 days and is easily reheated in the microwave or oven. You can also freeze leftovers in heavy-duty freezer bags or sealed freezer containers. Be sure to label these with the contents and the date. Frozen leftovers will be at their best quality for 2 to 3 months. You can reheat the frozen portions in the microwave.


Modify this recipe in these ways:

  • You can swap the canned tuna for canned salmon, chicken, or turkey.
  • If you have a favorite scalloped potato recipe and don't want to use packaged scalloped potatoes, those would make a good base to top with the tuna and cheese layers.
  • Rather than serving vegetables on the side, you can include them in the tuna potato bake. In addition to adding onions to the scalloped potato layer, you might also add defrosted frozen peas and diced carrots. Steam broccoli florets or cauliflower florets or chopped asparagus to add for another way to boost the veggie content.
  • You can spice up the tuna bake by adding more hot sauce or using pepper jack cheese rather than cheddar.
  • Serve the tuna potato bake topped with salsa or fresh pico de gallo.
  • Add some crushed potato chips to the top layer for extra crunch.