Grandma Daly's Tuna and Tater Casserole

This tuna casserole is an updated version of a recipe handed down from my grandmother, Elizabeth Kelleher Daly so of course it uses potatoes as its starch. She actually called it California Chicken. I guess to a native Yankee, the joke was that in California, tuna is chicken.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 661 Calories

Ingredients

• ¼ cup butter
• 3 cups milk
• ¼ cup butter, melted
• 3 tablespoons all-purpose flour
• 2 potatoes, peeled and cubed
• 2 cloves garlic, crushed
• 2 (5 ounce) cans tuna, drained
• ½ small onion, chopped
• ½ cup frozen peas
• 1 sleeve buttery round crackers, crushed
• 4 carrots, peeled and cubed

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.

Step 2

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.

Step 3

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.

Step 4

Sprinkle in the flour and and reduce heat to medium-low. Continue to cook and stir for about 1 minute, whisking out any lumps.

Step 5

Whisk in the milk until the mixture thickens, 5 to 7 minutes.

Step 6

Flake the tuna, then stir it into the white sauce along with the potatoes, carrots, and peas. Season with salt and black pepper.

Step 7

Transfer the tuna mixture to the prepared baking dish.

Step 8

Mix 1/4 cup of melted butter with the crackers together in a bowl.

Step 9

Sprinkle the cracker mixture over the tuna and potatoes.

Step 10

Bake in the preheated oven until the sauce is bubbly, about 30 minutes.