Are you craving a mouthwatering, hearty dish that combines the perfect blend of protein, vegetables, and creamy goodness? Look no further! This Creamy Tuna Potato Carrot Pea Casserole is about to become your new favorite weeknight dinner that will have everyone at the table begging for seconds. Imagine a bubbling, cheesy masterpiece that's not just delicious, but also incredibly easy to prepare - it's comfort food magic that will transform your ordinary meal into an extraordinary culinary experience!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cans (5 oz each) tuna, drained
- 2 cups potatoes, diced
- 1 cup carrots, diced
- 1 cup peas
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheese
- Salt and pepper to taste
- 1/2 teaspoon paprika
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your casserole cooks evenly and thoroughly.
- Gather all your ingredients: 2 cans of tuna, diced potatoes, diced carrots, peas, cream of mushroom soup, milk, shredded cheese, salt, pepper, and paprika.
- In a medium pot, bring water to a boil. Add the diced potatoes and carrots. Cook for about 10 minutes, or until they are tender but still firm. Drain and set aside.
- In a large mixing bowl, combine the drained tuna, cooked potatoes, cooked carrots, and peas. Stir gently to mix the ingredients without breaking the tuna apart too much.
- In a separate bowl, mix together the cream of mushroom soup and milk until well combined. This will create a creamy base for your casserole.
- Pour the soup mixture over the tuna and vegetable mixture. Add salt, pepper, and paprika to taste. Stir everything together until all ingredients are well coated with the creamy mixture.
- Transfer the mixture into a greased 9x13 inch baking dish, spreading it out evenly.
- Sprinkle the shredded cheese evenly over the top of the casserole. This will create a delicious cheesy crust as it bakes.
- Cover the baking dish with aluminum foil to prevent the cheese from burning during the initial baking period.
- Bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the casserole from the oven and let it cool for a few minutes before serving. This will help the casserole set and make it easier to serve.
- Serve warm, and enjoy your creamy tuna potato carrot pea casserole with your favorite side salad or bread!
Tips
- Use fresh, high-quality tuna for the best flavor and texture. Drain it thoroughly to prevent excess moisture.
- Cut your potatoes and carrots into uniform, bite-sized pieces to ensure even cooking.
- Don't overcook the potatoes and carrots during the initial boiling - they should be tender but still firm to maintain their texture in the casserole.
- For extra flavor, consider adding a sprinkle of dried herbs like thyme or parsley to the soup mixture.
- If you want a crispier top, swap some of the shredded cheese for breadcrumbs or crushed crackers.
- Let the casserole rest for 5-10 minutes after baking to help it set and make serving easier.
- For a lighter version, you can substitute cream of mushroom soup with a homemade white sauce or Greek yogurt.
- This casserole freezes beautifully - make an extra batch and save for a quick future meal!
Nutrition Facts
Calories: 300kcal
Carbohydrates: 25g
Protein: 20g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 40mg
