Grandma Daly's Tuna and Tater Casserole

3.9
(19)
14 Reviews
4 Photos

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.

Submitted by janet7th
Published on June 6, 2019
4
4
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 2 potatoes, peeled and cubed

  • 4 carrots, peeled and cubed

  • ¼ cup butter

  • ½ small onion, chopped

  • 2 cloves garlic, crushed

  • 3 tablespoons all-purpose flour

  • 3 cups milk

  • 2 (5 ounce) cans tuna, drained

  • ½ cup frozen peas

  • ¼ cup butter, melted

  • 1 sleeve buttery round crackers, crushed

Directions

  1. 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.

  2. Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.

  3. 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.

  4. Sprinkle in the flour and and reduce heat to medium-low. Continue to cook and stir for about 1 minute, whisking out any lumps.

  5. Whisk in the milk until the mixture thickens, 5 to 7 minutes.

  6. Flake the tuna, then stir it into the white sauce along with the potatoes, carrots, and peas. Season with salt and black pepper.

  7. Transfer the tuna mixture to the prepared baking dish.

  8. Mix 1/4 cup of melted butter with the crackers together in a bowl.

  9. Sprinkle the cracker mixture over the tuna and potatoes.

  10. Bake in the preheated oven until the sauce is bubbly, about 30 minutes.

Cook's Note

Use your choice of white or light tuna, packed in water or oil. If you like your peas well cooked, you can add them to the potatoes and carrots, but I find that an hour in the warm sauce in the oven cooks them enough. The original recipe called for canned peas but I don't care for them.

Nutrition Facts (per serving)

661 Calories
35g Fat
58g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 661
% Daily Value *
Total Fat 35g 45%
Saturated Fat 19g 93%
Cholesterol 95mg 32%
Sodium 597mg 26%
Total Carbohydrate 58g 21%
Dietary Fiber 6g 20%
Total Sugars 15g
Protein 29g 57%
Vitamin C 30mg 33%
Calcium 289mg 22%
Iron 4mg 21%
Potassium 1127mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.