Tuna Potato Bake Recipe

Creamy, cheesy, and loaded with pantry staples, this tuna potato bake recipe is the ultimate comfort food casserole that’s budget-friendly and meal-prep ready.

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Course: Casserole, Dinner

Cuisine: American, Comfort Food

Prep Time: 20

Cook Time: 1

Resting Time: 15

Total Time: 1 35

Servings: Servings

Calories: 410kcal

Cost: $8

Equipment

1 9x13 inch baking dish Ceramic or glass recommended for even baking
1 Large skillet For sautéing onions and mixing tuna sauce
1 Heavy-bottom saucepan Prevents scorching when making creamy white sauce
1 Mandoline or sharp knife For slicing potatoes evenly; uniform slices help with even cooking
1 Large mixing bowl Ideal for tossing ingredients or prepping layers
1 Whisk Ensures smooth, lump-free sauce when whisking milk and flour

Ingredients

2 pounds Russet potatoes Peeled and sliced thin
2 cans Tuna in water 5 oz each, drained and flaked
1 large Onion Diced
2 cups Cheddar cheese Shredded
1 cup Whole milk
3 tablespoons Butter
2 tablespoons All-purpose flour
1 teaspoon Garlic powder Divided for seasoning
0.5 teaspoon Paprika
Salt and pepper To taste
0.25 cup Fresh parsley Chopped, for garnish
0.5 cup Breadcrumbs For topping
1 cup Frozen peas or corn Optional
0.5 cup Cream cheese Optional, for extra creaminess
1 tablespoon Worcestershire sauce Optional
Red pepper flakes Optional, for heat

Instructions

Preheat oven to 375°F and grease a 9x13 inch baking dish.
Peel and slice potatoes into ¼-inch rounds. Layer half into dish and season.
In skillet, sauté diced onions in butter. Add flour, then slowly whisk in milk.
Stir in tuna, seasonings, and half the cheese until creamy.
Pour mixture over potatoes, top with remaining potatoes, cheese, and breadcrumbs.
Cover with foil and bake for 45 minutes. Remove foil and bake another 15 until golden.
Let rest for 10–15 minutes before serving. Garnish with fresh parsley.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition