Tuna Potato And Leek Casserole Recipes

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EASY AMERICAN POTATO AND TUNA CASSEROLE



Easy American Potato and Tuna Casserole image

My casserole is amazing! As an aspiring chef, I spend a lot of time in the kitchen. I'm 18 and this is one of my creations. Your family will love this dish for its melted cheese and soft potatoes. It's a good way to get calcium in your diet as well.

Provided by AUDS

Categories     Seafood     Fish     Tuna

Time 1h35m

Yield 6

Number Of Ingredients 7

2 pounds russet potatoes, peeled and cubed
1 cup 1% milk
4 ounces shredded mozzarella cheese
3 tablespoons grated Parmesan cheese, divided
2 eggs
3 (5 ounce) cans tuna, drained
½ cup chopped green onion

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large pot over high heat, place the potatoes with water to cover and bring to a boil. Let boil for about 20 minutes, or until potatoes are tender. Drain and transfer potatoes to a large bowl. Add the milk, mozzarella cheese and 2 tablespoons of the Parmesan cheese.
  • Using an electric mixer, beat the potatoes until almost smooth. Then beat in the eggs, drain the tuna and stir the tuna into the potato mixture. Then stir in the green onion, and season with salt and pepper to taste.
  • Transfer mixture to a lightly-greased 10-inch diameter glass pie dish and top with the remaining Parmesan cheese.
  • Bake at 400 degrees F (200 degrees C) for 45 minutes, or until golden brown.

Nutrition Facts : Calories 292.5 calories, Carbohydrate 30.6 g, Cholesterol 97.2 mg, Fat 6.4 g, Fiber 2.9 g, Protein 27.5 g, SaturatedFat 3.3 g, Sodium 557.4 mg, Sugar 3.7 g

TUNA NOODLE CASSEROLE WITH LEEKS AND FRESH DILL



Tuna Noodle Casserole with Leeks and Fresh Dill image

Provided by Molly Stevens

Categories     Milk/Cream     Pasta     Kid-Friendly     High Fiber     Dinner     Tuna     Leek     Family Reunion     Potluck     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 13

1/4 cup (1/2 stick) unsalted butter
2 1/2 cups thinly sliced leeks (white and pale green parts only; from about 2 large)
1/4 teaspoon celery seeds
Coarse kosher salt
1/4 cup all purpose flour
2 cups whole milk
1/2 cup half and half
1 teaspoon fresh lemon juice
8 ounces wide egg noodles
1/2 cup coarsely grated Gruyère cheese (about 2 1/2 ounces)
2 tablespoons chopped fresh dill
2 5- to 6-ounce cans albacore tuna (preferably packed in olive oil), drained, broken into 1/2-inch chunks
2 cups coarsely crushed salted potato chips (about 2 ounces)

Steps:

  • Butter 8 x 8 x 2-inch glass baking dish. Melt unsalted butter in heavy large saucepan over medium heat. Add leeks and celery seeds to saucepan; sprinkle lightly with coarse kosher salt. Cover saucepan and cook until leeks are tender but not brown, stirring often, about 8 minutes. Add flour; stir 1 minute. Gradually add milk and half and half; simmer until mixture thickens slightly, stirring often, about 5 minutes. Stir in lemon juice. Season leek sauce to taste with coarse kosher salt and pepper. Remove sauce from heat.
  • Meanwhile, cook egg noodles in large pot of boiling salted water until tender, stirring occasionally. Drain noodles, reserving 3/4 cup noodle cooking liquid. Transfer noodles to large bowl. Pour leek sauce over noodles. Add grated Gruyère cheese and dill and stir to blend; add reserved noodle cooking liquid by tablespoons until mixture is moist and creamy (about 8 tablespoons). Fold in tuna. Transfer to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover with foil and keep refrigerated.
  • Preheat oven to 375°F. Bake noodle casserole, covered with foil, until heated through, about 20 minutes if freshly made or 30 minutes if chilled. Remove foil. Sprinkle crushed potato chips over and continue to bake, uncovered, until top is golden brown and filling bubbles, about 10 minutes longer. Serve hot.

TUNA, POTATO AND LEEK CASSEROLE



Tuna, Potato and Leek Casserole image

Make and share this Tuna, Potato and Leek Casserole recipe from Food.com.

Provided by Cindy Starke

Categories     Tuna

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 lbs russet potatoes (6 medium)
4 leeks
1 tablespoon olive oil
2 large eggs
3 tablespoons flour
1 cup sour cream
1 cup low-fat plain yogurt
1 tablespoon fresh lemon juice
1 1/2 teaspoons salt
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 (6 ounce) can solid white tuna packed in water, undrained
1 (6 ounce) can light chunk tuna in water, undrained
1/4 cup parmesan cheese, grated
1/2 teaspoon sweet paprika

Steps:

  • Boil whole potatoes until tender. Drain and set aside until cool enough to handle.
  • Cut off root end from leeks,as well as dark green ends and any wiulted parts. Cut lengthwise in half, and chop into 1/2 inch pieces. Rinse well in bowl of cool water and dry on paper towels.
  • Preheat oven to 350 degrees.
  • Heat olive oil in heavy, medium skillet over medium heat.Add leeks and saute until softened and lightly browned, about 5 minutes. (add 1-2 T of water as needed to keep leeks from drying out).
  • Whisk eggs with flour in a large bowl. Whisk in sour cream, yogurt, lemon juice, salt, cumin and pepper.
  • Peel 2 potatoes and mash them. Add to sour cream mixture.
  • Cut remaining potatoes, unpeeled, into 1 inch chunks. Fold chunked potatoes, tuna, with water, and leeks into sour cream mixture.
  • Turn mixture into well-oiled, shallow 2 quart casserole. Sprinkle parmesan and paprika over the casserole.
  • Bake for 45 minutes until browned on top and bubbly around the edges. Let stand 10 minutes before serving.

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Top Asked Questions

How to cook tuna and potato casserole?
Steps to Make It Melt butter in a saucepan; blend in flour and seasonings. Gradually add milk. 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.
How to cook tuna and potatoes in a crock pot?
Directions. Let boil for about 20 minutes, or until potatoes are tender. Drain and transfer potatoes to a large bowl. Add the milk, mozzarella cheese and 2 tablespoons of the Parmesan cheese. Using an electric mixer, beat the potatoes until almost smooth. Then beat in the eggs, drain the tuna and stir the tuna into the potato mixture.
How to make the best tuna and potato salad at home?
Drain and transfer potatoes to a large bowl. Add the milk, mozzarella cheese and 2 tablespoons of the Parmesan cheese. Using an electric mixer, beat the potatoes until almost smooth. Then beat in the eggs, drain the tuna and stir the tuna into the potato mixture. Then stir in the green onion, and season with salt and pepper to taste.
What can I substitute for tuna in a potato bake?
Swap the canned tuna for canned salmon, chicken, or turkey. Use your scalloped potato recipe as the base for the tuna and cheese layers. Include vegetables in the tuna potato bake such as frozen peas and diced carrots, steamed broccoli or cauliflower florets, or chopped asparagus.

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