Creamy Potato and Tuna Bake
Summary
 | |
| Yield | |
|---|---|
| Source | Deanna |
| Prep time | 30 minutes |
Description
On school nights when time is tight, this creamy casserole can be assembled quickly and then baked in less than 30 minutes. Serve with colorful sliced tomatoes or a fruit salad.
Ingredients
- 2⁄3 c reduced-fat sour cream
- 1⁄3 c Parmesan cheese, grated
- 1 c Cheddar cheese, shredded, divided
- 3⁄4 t dried dill weed
- 2 cn Libby’s® Sliced White Potatoes, drained and rinsed
- 1 cn Libby’s® Sweet Peas, drained and rinsed
- 2 cn cans water-packed tuna, drained and flaked
Instructions
In a bowl, mix together sour cream, Parmesan, 2/3 cup of Cheddar and dill weed. Set aside.
Preheat oven to 375°F. Spray a 9 x 13-inch baking pan or casserole dish with non-stick cooking spray. Arrange the potatoes from one can on bottom of casserole dish. Lay half of peas over top of potatoes (remaining peas can be saved for another use.) Spread both cans of tuna over top of peas. Drop spoonfuls of the sour cream mixture over tuna and spread gently. Arrange potatoes from second can over the sour cream mixture. Sprinkle remaining 1/3 cup of Cheddar cheese over potatoes.
Bake uncovered until heated through, about 20-25 minutes. If desired, broil on high for 2-4 minutes to brown cheese.
