Tuna Potato Casserole is an easy week night dinner recipe.  Add your favourite vegetable, as a side for this layered casserole and you will have a complete meal.

This comfort food casserole is gluten free and dairy free. It yields 4 servings.

Enjoy this creamy casserole any time of the year.

You can adjust the amount of tuna to suit your taste and your needs.  We like to use 3 cans.

Layers of potato, tuna and onion smothered in a seasoned sauce will delight your palate with every bite!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this Tuna Potato Casserole I dumped some margarine into a sauce pan over med/lo heat.

Once the margarine had melted I stirred in some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour.

Then I measured in some salt, garlic powder, black pepper and paprika and stirred them until they were well incorporated into the paste.

Next, I slowly poured in some almond milk while continuing to stir.

I allowed the sauce to continuing heating on the stove while I stirred it occasionally.

While the sauce was heating, I chopped up one yellow onion.

I also used my mandolin to evenly slice 3 potatoes or enough to make about 3 cups.

When the sauce had just started to boil and was thickened, I turned off the burner and greased a small casserole.  Mine was 1.8 litres.

I arranged a layer of sliced potato on the bottom of the casserole.

For the next layer I mixed the cut up onion with 3 cans of Flaked White Tuna which I had drained.  You could use 2 cans if you prefer.

I stirred the two ingredients together until they were well combined.

Once combined, I spread 1/2 of the mixture over top of the potatoes already in the casserole dish.

I followed this with another layer of sliced potatoes and the remaining tuna.

Then I topped the last tuna layer with the remaining potatoes.

The last step before it hit the oven was to pour the cream sauce over the last layer of potatoes.

After I finished spreading the cream sauce it was time to bake the casserole in a preheated 375F oven.

I baked the casserole for 1 hour or until the sauce was starting to brown and bubble.  You want the potatoes to be tender as well.

After removing it from the oven I served it immediately.

This tasty casserole is full of flaked tuna and potatoes.

If you are looking for an easy dinner recipe Tuna Potato Casserole is the dish you need!

Enjoy every nutritious bite.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

 

More Casseroles For You To Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Tuna Potato Casserole:

• 3 tbsp margarine
• 1/4 cup Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp pepper
• 2 cups almond milk
• 2 or 3 cans of Flaked White Tuna in water (I used 3, 170g cans)
• 3 potatoes sliced (about 3 cups)
• 1 yellow onion, chopped 

How to Make Tuna Potato Casserole:

1. Preheat oven to 375F and grease a casserole dish.
2. Melt margarine in a sauce pan over med/lo heat.
3. Once melted stir in the gluten free flour to make a paste.
4. Measure in the seasonings.
5. Slowly stir in the almond milk until all ingredients are well combined.  Stir occasionally until it begins to boil and thicken.
6. While sauce is heating chop up the yellow onion.
7. Slice the potatoes thinly.  I use a mandolin slicer.
8. Drain the 2 or 3 cans of tuna.
9. Once sauce thickened, spread 1/3 of the sliced potatoes over bottom of prepared casserole.
10. Mix the diced onion and tuna together well.  Spread 1/2 of this mixture over the layer of sliced potatoes in the casserole.
11. Repeat layers and then top with remaining sliced potatoes.
12. Pour all of the sauce over top of the casserole and spread to edges.
13. Bake the casserole in the preheated 375F oven for 1 hour or until sauce is browning and bubbling and potatoes are tender.
14. Remove from oven.
15. Serve and enjoy!