Easy American Potato and Tuna Casserole

Easy American Potato and Tuna Casserole


"My casserole is amazing! As an aspiring chef, I spend a lot of time in the kitchen. I'm 18 and this is one of my creations. Your family will love this dish for its melted cheese and soft potatoes. It's a good way to get calcium in your diet as well."

Ingredients 1 h 35 m {{adjustedServings}} servings 323 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 33.7 g
  • 67%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 867 mg
  • 35%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large pot over high heat, place the potatoes with water to cover and bring to a boil. Let boil for about 20 minutes, or until potatoes are tender. Drain and transfer potatoes to a large bowl. Add the milk, mozzarella cheese and 2 tablespoons of the Parmesan cheese.
  3. Using an electric mixer, beat the potatoes until almost smooth. Then beat in the eggs, drain the tuna and stir the tuna into the potato mixture. Then stir in the green onion, and season with salt and pepper to taste.
  4. Transfer mixture to a lightly-greased 10-inch diameter glass pie dish and top with the remaining Parmesan cheese.
  5. Bake at 400 degrees F (200 degrees C) for 45 minutes, or until golden brown.
Tips & Tricks
Easy Mexican Casserole

See how to make an easy, tasty Mexican casserole.

Quick Tuna Casserole

See how to make the quickest tuna casserole ever!

Rate recipe

Your rating


Reviews 27

  1. 39 Ratings


I, personally, have never used potatoes in my tuna casseroles (never thought to; DUH!) but my Daughter used this recipe as a base for a cooking class she's taking at our local CC. She "tweaked" it by using 4 cans of albacore tuna (it was on sale/50% off) rather than 3 and adding 1 Knorr's vegetable boullion cube to the "potato water". She added 1/2 stick of butter and 1 T. fresh chives to the potatoes when she "mashed" them (with our hand mixer) and tossed the tuna with 1/2 tsp. fresh dill, 1 tsp. ReaLemon, 1 stalk of celery (chopped fine), 1/2 medium zucchini, 2 carrots (she used our "vegetable peeler" to give them a "julienned" look) and some mushrooms (whatever I had in the refrigerator). Then she "layered" it: bottom layer - potatoes with parmesan cheese (all 3 T.); middle layer - the tuna mixture; top level - more of the potato mixture (no parmesan, but 3 slices of Mozzarella "folded" in). She TOPPED her "presentation" with 3 slices of Provolone (a little bit more of a "kick" but not overpowering) and baked it for 25-30 minutes. HER recipe made 2 "presentations", so she used 4 eggs, 3/4 cup of 2% milk and 1 cup of vegetable boullion (for moisture). My Daughter got an "A" for her assignment and I've been delegated to making no fewer than 6 of "her creations" for a Lenten "pot luck" at our Church. In brief: we felt this was a good basic recipe but only with her/our added "tweaks" would we give it 5 stars.


I used Chedder cheese in place of mozzarella, which I didn't have onhand. It was sooo good, such a nice break from plain old tuna casserole. My picky two year old even liked it! I also threw some "three cheese breadcrumbs" on top before baking.


I wanted to try this recipe as a change from my famous tuna noodle casserole. After reading the other reviews, I decided to spice up this one by using sour cream instead of milk, adding a little butter and whipping cream, and sauteing both onions and carrots before adding them to the casserole. I also used just a dash of Morton's Nature's Seasons. Turned out great!