TUNA, POTATO AND LEEK CASSEROLE

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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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