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One-Dish Tuna Tater Tot Casserole
Rachel Kim

One-Dish Tuna Tater Tot Casserole

Tuna casserole loses the noodle pot and gains a crisp potato roof. That's a fair trade on a Tuesday. Drain the tuna and leave the tots exposed. If they sink into the sauce, you've traded crunch for wet mashed potato.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 cans 5 oz each tuna in water, drained
  • 2 cans 10.5 oz each condensed cream of mushroom soup
  • 12 oz frozen peas
  • 1 1/2 cups shredded sharp cheddar cheese
  • 28 oz frozen potato tots
  • 1/4 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 400°F and break the drained tuna into a 9-by-13-inch baking dish.
  2. Add the mushroom soup, frozen peas, salt and black pepper and stir until no dry tuna pockets remain.
  3. Spread the filling evenly and cover it with the cheddar.
  4. Arrange the frozen potato tots in one close layer over the cheese without pressing them down.
  5. Bake uncovered for 40 to 45 minutes, until the center reaches 165°F and the tots are deep golden.
  6. Rest the casserole for 5 minutes before scooping.