Easy yankee Potato and Tuna Casserole


  • two pounds of russet potatoes, stark naked
  • and cubed
  • one cup of 1% milk
  • four ounces of cut cheese
  • cheese
  • three tablespoons of grated cheese
  • cheese, divided
  • 2 eggs
  • 3 (6 ounces) can chunk light-weight tuna
  • in water
  • 1/2 cup chopped onion


heat up the kitchen appliance to four hundred degrees F (200 degrees C). in a very massive pot over high heat, place the potatoes with water to hide and convey to a boil. Let boil for concerning twenty minutes, or until potatoes are tender. Drain and transfer potatoes to an outsized bowl. Add the milk, cheese, and a couple of tablespoons of the cheese. mistreatment an electrical mixer, beat the potatoes till virtually smooth. Then hammer in the eggs, drain the tuna, and stir the tuna into the potato mixture. Then stir within the inexperienced onion, and season with salt and pepper to taste.

Transfer mixture to a lightly-greased 10-inch diameter glass pie dish and prime with the remaining Parmesan cheese.

Bake at four hundred degrees F (200 degrees C) for forty-five minutes, or till golden brown.

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