This tuna casserole is an updated version of a recipe handed down from my grandmother, Elizabeth Kelleher Daly so of course it uses potatoes as its starch. She actually called it California Chicken. I guess to a native Yankee, the joke was that in California, tuna is chicken.
Provided by janet7th
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Place the potatoes and carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain vegetables, then cover to keep warm.
- Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Melt 1/4 cup butter in a large skillet over medium heat. Stir in onion and garlic; cook and stir until the onion is softened, about 3 minutes.
- Sprinkle in the flour and and reduce heat to medium-low. Continue to cook and stir for about 1 minute, whisking out any lumps.
- Whisk in the milk until the mixture thickens, 5 to 7 minutes.
- Flake the tuna, then stir it into the white sauce along with the potatoes, carrots, and peas. Season with salt and black pepper.
- Transfer the tuna mixture to the prepared baking dish.
- Mix 1/4 cup of melted butter with the crackers together in a bowl.
- Sprinkle the cracker mixture over the tuna and potatoes.
- Bake in the preheated oven until the sauce is bubbly, about 30 minutes.
Nutrition Facts : Calories 661.3 calories, Carbohydrate 57.9 g, Cholesterol 94.5 mg, Fat 35.4 g, Fiber 5.7 g, Protein 28.5 g, SaturatedFat 18.6 g, Sodium 596.8 mg, Sugar 15.4 g
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