Tuna Potato Casserole


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A simple and tasty use for canned tuna, with potatoes and plenty of veggies.

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  • 4 potatoes, peeled and sliced
  • 2 cans tuna, drained
  • 1 med. onion, chopped
  • 1 small box frozen mixed vegetables (your choice--peas/carrots, etc.)
  • 1 can cream of mushroom soup
  • 1/4 c. water

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Layer half of potatoes in bottom of crockpot; season with salt and pepper. Cover with half of onion, half of veggies, and one can of tuna. Repeat layers. Spoon soup over all and pour in water. Cover and cook on Low setting for 7-10 hours or until potatoes are tender. You can sprinkle with a little grated cheddar cheese before serving if you wish. If you have a large crockpot, you can double the recipe.

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