Potato Tuna CasseroleFrom perlandra 9 years ago
- 4 cups sliced potatoes (#4 cone) shopping list
- 1 elephant garlic shredded on #1 cone shopping list
- 1 medium onion - shredded on #2 cone shopping list
- 15 oz. alfredo sauce (recipe below if you make your own) shopping list
- 3/4 - 1 cup milk shopping list
- 2 - 12 oz. cans tuna shopping list
- 1 cup shredded colby-jack cheese shopping list
- 2 cups frozen spinach shopping list
- season to taste (thyme, oregano, dill, or basil) shopping list
- 1 red or green pepper (sliced julienne) shopping list
- 2 cups crumbled chips shopping list
- 4 tblsp. butter, melted shopping list
- alfredo sauce shopping list
- 1/2 cup butter (sweet) shopping list
- 2 garlic cloves, minced shopping list
- 2 cups heavy cream shopping list
- 1/4 teaspoon white pepper shopping list
- 1/2 cup grated parmesan cheese shopping list
- 3/4 cup mozzarella cheese shopping list
How to make it
- Peel potatoes. Slice potatoes on saladmaster #4 cone. Shred garlic (#1 cone) and onion (#2 cone). Mix alfredo sauce, tuna, garlic, onion, green pepper, spinach and milk together with potatoes. Spray lightly casserole dish or glass oblong 9 x 13 pan with Pam, Olive Oil or Canola Oil. Put everything in casserole dish. Top with shredded cheese. Cover with crumbled chips (tostitoes or regular potato chips). Drizzle melted butter over top. Cover with foil. Bake 350º for 45 minutes. Remove foil and bake 15 minutes longer so top is crunchy and golden brown. (Or until potatoes are done.)
- Serves 12. Serve with lettuce salad and biscuits or corn of the cob.
- Alfredo sauce directions:
- Melt butter in medium saucepan over medium/low heat. Add the garlic, cream, white pepper and bring mixture to a simmer. Stir often. Add the parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
- When sauce is thickened add the mozzarella cheese and stir until smooth. Stir frequently watching so it will not scorch.
The Cookperlandra Rapid City, SD
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