Tuna Scalloped Potatoes Recipes

GRAMMIE BEA'S SCALLOPED POTATO AND TUNA CASSEROLE

Steps:

• Heat butter in a sauce pan, and saute onion, for about 5 minutes Blend in flour and salt.
• Gradually stir in milk, and cook and stir over med. heat, until thickened.
• Stir in tuna.
• Put potatoes in a greased 10x6x2" casserole, and stir in tuna mixture.
• Cover, and bake in a 350 oven, for 1 hours.
• Uncover, and continue baking for 30 mins., or until potatoes are tender.
• Garnish with parsley.

TUNA SCALLOPED POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10 minutes; Drain. Preheat oven to 300 degrees F (150 degrees C).
• In a saucepan, combine yellow mustard, flour, milk, salt and 1/2 cup of soup. Mix thoroughly and heat until thickened.
• Starting with the potatoes, arrange the potatoes, tuna and onions, in alternating layers in a 9x13 inch baking dish. Pour the mustard sauce all over the top.
• Bake in a preheated oven for 1 hour or until hot and bubbly.

TUNA POTATO CASSEROLE

Steps:

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

TUNA ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine and boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Stir together Alfredo sauce, lemon juice, capers, lemon zest, and pepper in a small saucepan. Stir in tuna; cook over medium heat until heated through, about 5 minutes. Serve over fettuccine.

POTATOES & TUNA CASSEROLE-- NO PASTA ADDED

Steps:

• Butter lightly an oven pan 9X13 size.
• Heat the oven at: 375°F.
• Layer the bottom of pan with first layer of raw, sliced potatoes.
• Add layer of sliced, raw onions and first tin of tuna, carefully spreading the tuna evenly all over.
• Add a second layer of sliced, raw potatoes, then add last of the onions.
• Salt & pepper in between.
• Add the rest of the second can of tuna evenly.
• Cover with last row of potatoes.
• In a separate bowl, mix together the celery soup with milk, mixing well.
• Pour the soup mixture evenly over dish; cover all potatoes.
• Cover tightly with foil or Dutch oven cover.
• Bake for 1 hour at 375°F in center of oven.
• Uncover, and bake 15 minutes more at 350°F and the sauce/gravy will become just the right thickness--not too thick and not too watery.
• Do Enjoy! Please do comment on the recipe afterwards.