Grandma Daly's Tuna and Tater Casserole

Grandma Daly's Tuna and Tater Casserole

11 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Recipe by  janet7th

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  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.

Share It

Reviews (11)

Rate This Recipe


I nearly passed this by because for some reason potatoes and tuna didn't sound that great. I love tuna though, so I thought I'd add this to my list of new attempts...(bein' used to noodles or biscuits instead of potatoes) :o). I have to say, I'm glad I made this. It took a little longer than the few minutes for the cream mixture to thicken, and you must be a speedy preparer, Janet, but in the end, it was very tasty, and my husband loved it, too! I walked my dog and came home to a lovely aroma in the house. I added a picture because it was worth it! Thanks for posting this, janet7th! I'll definitely make it again!



Very delicous my children loved it (2&3) I added more veggies red and green peppers,daikon, celery, garlic, onions, potatoes and carrots sliced in food processer but no peas. :) will cook again.

Cathy G.

Cathy G.

This was so simple to make and very enjoyable. The cracker topping was a nice touch.

More Reviews

Similar Recipes

Tuna Noodle Casserole from Scratch

Tuna Noodle Casserole from Scratch

Tuna Noodle Casserole I

Tuna Noodle Casserole I

Tuna Noodle Casserole IV

Tuna Noodle Casserole IV

Tuna Mushroom Casserole

Tuna Mushroom Casserole

Tuna Casserole II

Tuna Casserole II

Tuna Broccoli Roll Up Casserole

Tuna Broccoli Roll Up Casserole


Amount Per Serving (4 total)

  • Calories
  • 661 cal
  • 33%
  • Fat
  • 35.4 g
  • 54%
  • Carbs
  • 57.9 g
  • 19%
  • Protein
  • 28.5 g
  • 57%
  • Cholesterol
  • 95 mg
  • 32%
  • Sodium
  • 597 mg
  • 24%

Based on a 2,000 calorie diet



previous recipe:

Tuna Ring Casserole


next recipe:

Tuna Noodle Casserole from Scratch