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Beach House Tuna and Potato Summer Casserole with Herbs
Enjoy the taste of summer with a fresh and easy casserole that brings together tuna and potatoes in a delightful way!
Ingredients
- 2 cups diced potatoes
- 1 can (15 oz) tuna, drained
- 1 cup green peas (frozen or fresh)
- 1 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 tsp dried dill
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- 1 cup shredded cheddar cheese
- 1 cup breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Boil the diced potatoes in salted water until tender, about 10-12 minutes. Drain and set aside.
In a large bowl, combine the drained tuna, peas, onion, garlic, mayonnaise, Greek yogurt, mustard, lemon juice, dill, salt, and pepper. Mix well.
Fold in the cooked potatoes and chopped herbs until evenly distributed.
Transfer the mixture to a greased casserole dish and top with shredded cheddar cheese and breadcrumbs.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Remove from the oven and let it cool for a few minutes before serving.
Kitchen Tools
- Large mixing bowl
- Casserole dish
- Pot for boiling potatoes
- Colander
- Measuring cups and spoons
- Spatula or wooden spoon
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can prepare the casserole a day in advance and store it in the fridge before baking.
Use your favorite canned tuna, whether it's in water or oil, based on your preference.
Yes, you can freeze it before baking. Thaw in the refrigerator overnight before baking.
Yes, use about one-third the amount of dried herbs compared to fresh.
You can use avocado or hummus as a healthier alternative.