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tuna and vegetable casserole with golden cheddar in a baking dish

Tuna and Vegetable Casserole

This tuna and vegetable casserole combines tender diced potatoes with canned tuna, onion, celery and frozen mixed vegetables. Cream and cheddar cheese make the sauce, and more cheddar bakes on top until golden.

Parboil the potatoes first so they’re tender by the time the cheese browns. Let it rest for five minutes so it holds together.

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1. Preheat oven to 375°F. 2. Cook 2 cups diced potato in boiling salted water until just tender, 8-10 minutes. Drain. 3. Heat 1 tbsp olive oil in skillet over medium heat until shimmering. 4. Add 1 cup chopped onion and 1 cup chopped celery. Cook 5-6 minutes until softened. 5. Stir in 6 oz canned tuna, drained and flaked, and 1 cup frozen mixed vegetables. Cook 2 minutes until heated. 6. Add 1 cup cream and 0.5 cup grated cheddar cheese. Simmer 2 minutes until sauce thickens. 7. Combine cooked potatoes and tuna mixture. Transfer to baking dish. 8. Sprinkle 0.25 cup grated cheddar cheese on top. 9. Bake 20 minutes until casserole is bubbly and cheese is golden. 10. Rest 5 minutes before serving. 11. Finish with 1 tbsp chopped fresh parsley sprinkled on top.

  • Potato

  • Onion

  • Celery

  • Tuna

  • Frozen mixed vegetables

  • Cream

  • Cheddar cheese

  • Parsley

  • Olive oil

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The recipe

Ingredients

  • 2 cup potato, diced
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 6 oz tuna
  • 1 cup frozen mixed vegetables
  • 1 cup cream
  • 0.75 cup cheddar cheese, grated
  • 1 tbsp parsley, chopped
  • 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F.

2. Cook 2 cups diced potato in boiling salted water until just tender, 8-10 minutes. Drain.

3. Heat 1 tbsp olive oil in skillet over medium heat until shimmering.

4. Add 1 cup chopped onion and 1 cup chopped celery. Cook 5-6 minutes until softened.

5. Stir in 6 oz canned tuna, drained and flaked, and 1 cup frozen mixed vegetables. Cook 2 minutes until heated.

6. Add 1 cup cream and 0.5 cup grated cheddar cheese. Simmer 2 minutes until sauce thickens.

7. Combine cooked potatoes and tuna mixture. Transfer to baking dish.

8. Sprinkle 0.25 cup grated cheddar cheese on top.

9. Bake 20 minutes until casserole is bubbly and cheese is golden.

10. Rest 5 minutes before serving.

11. Finish with 1 tbsp chopped fresh parsley sprinkled on top.

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