- 2 potatoes, peeled and cubed
- 4 carrots, peeled and cubed
- 1/4 cup butter
- 1/2 small onion, chopped
- 2 cloves garlic, crushed
- 3 tablespoons all-purpose flour
- 3 cups milk
- 2 (5 ounce) cans tuna, drained
- 1/2 cup frozen peas
- 1/4 cup butter, melted
- 1 sleeve buttery round crackers, crushed
- Place the potatoes and carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain vegetables, then cover to keep warm.
- Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Melt 1/4 cup butter in a large skillet over medium heat. Stir in onion and garlic; cook and stir until the onion is softened, about 3 minutes.
- Sprinkle in the flour and and reduce heat to medium-low. Continue to cook and stir for about 1 minute, whisking out any lumps.
- Whisk in the milk until the mixture thickens, 5 to 7 minutes.
- Flake the tuna, then stir it into the white sauce along with the potatoes, carrots, and peas. Season with salt and black pepper.
- Transfer the tuna mixture to the prepared baking dish.
- Mix 1/4 cup of melted butter with the crackers together in a bowl.
- Sprinkle the cracker mixture over the tuna and potatoes.
- Bake in the preheated oven until the sauce is bubbly, about 30 minutes.
04/13/2018
recipepes.com
Grandma Daly's Tuna and Tater Casserole, recipe
PT15M
PT1H
5
455 calories