Description
A comforting twist on classic tuna casserole, featuring the natural sweetness and nutritional benefits of sweet potatoes.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 2 (5 ounce) cans tuna, drained
- 1 cup frozen peas
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- 1 (10.5 ounce) can cream of mushroom soup
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup breadcrumbs
- 2 tablespoons butter, melted
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Boil diced sweet potatoes in a large pot of salted water until tender, about 10-15 minutes. Drain well.
- In a large bowl, combine the drained tuna, peas, celery, red onion, cream of mushroom soup, milk, salt, and pepper.
- Gently fold in the cooked sweet potatoes.
- Pour the mixture into a 9×13 inch baking dish.
- In a small bowl, mix the breadcrumbs with melted butter.
- Sprinkle the cheddar cheese evenly over the casserole, then top with the buttered breadcrumbs.
- Bake for 25-30 minutes, or until bubbly and the topping is golden brown.
- Let stand for 5 minutes before serving.
Notes
- For extra flavor, add a pinch of dried thyme or paprika to the casserole mixture.
- You can substitute cream of chicken soup for cream of mushroom soup.
- Feel free to add other vegetables like corn or carrots.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Sugar: 10g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 45mg