Scalloped Tuna Bake
Ingredients
- 2 (6-1/2 ounces each) cans tuna packed in water, drained
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1 tablespoons minced Italian parsley
- 2 cups boiling water
- 1 tablespoon melted butter
- 2/3 cup milk
- 1 (10-1/2 ounce can) condensed cream of celery soup, undiluted
- 1 (4.7 ounce) box scalloped potato mix (Betty Crocker)
- 2 cups crushed potato sticks or kettle potato chips
Instructions
- Preheat oven to 450F.
- Spray a 2-quart baking dish with nonstick spray or grease liberally.
- Saute the onion, celery and parsley in oil in a nonstick skillet.
- In a mixing bowl, whisk together the boiling water, melted butter, milk, and condensed soup.
- Scatter dehydrated potatoes in the baking dish.
- Cover with the liquid and drained tuna then stir gently.
- Place in the preheated oven and bake for 20 minutes.
- Sprinkle crushed potato sticks on top of the casserole and continue to bake for 5-10 minutes more.
Notes
From the kitchen of palatablepastime.com
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