Tuna Potato Casserole

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/17/19
Full Frame Shot Of Potatoes
Gen Sadakane/EyeEm/Getty Images
Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
281 Calories
12g Fat
28g Carbs
15g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 281
% Daily Value*
Total Fat 12g 16%
Saturated Fat 6g 30%
Cholesterol 38mg 13%
Sodium 392mg 17%
Total Carbohydrate 28g 10%
Dietary Fiber 3g 11%
Protein 15g
Calcium 145mg 11%
*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.)

Easy tuna scallop with potatoes and other ingredients with onion and a creamy white sauce.

Ingredients

  • 5 medium potatoes, cooked and sliced
  • 3 tablespoons butter
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 tablespoons prepared mustard
  • 2 cups milk
  • 1 can (7 ounces) tuna, drained
  • 1 cup chopped onion

Steps to Make It

  1. Melt butter in a saucepan; blend in flour and seasonings. Gradually add milk. Cook over low heat, stirring until thick.

  2. Arrange potatoes, tuna, and chopped onion in a greased 1 1/2-quart casserole; add sauce. Bake at 350 F for 50 to 60 minutes.