Recipe: Tuna Potato Casserole

Okay, so it shouldn’t have taken us nearly a month to finally post a recipe but it did. Shame on us. It seems strange that we need to go on a short hiatus when we barely started. The truth is we need to scale back on stocking our storage because it’s holiday time and we need the extra cash. Once we’re through Christmas and maybe into January we plan on starting up again. We do have a few recipes that we’ve developed but we want to have some pictures so we need to make them up first before we can post them here. In the mean time we’ll post a few recipes here or there (pictures pending) but I’m hoping by January to be posting at least once a week.

Our first recipe is Tuna Potato Casserole and it is delicious! I got the idea from a twice baked potato recipe that stuffed the potatoes with canned tuna. It turned out wonderful so we brainstormed how we could turn it into a food storage meal. We simply skipped the fresh potatoes part and diced up some canned ones. It was so much easier and faster than twice baking a potato. I’m sure you could substitute the potatoes for sweet potatoes if you like.

Tuna Potato Casserole

IMG_2054

Yields: 6 Servings

Time: 45 minutes

Ingredients:
2 (7oz) cans tuna
1/2 cup mayonnaise
1/2 cup coconut milk
1/2 cup sweet relish or chopped pickles
1 tsp prepared mustard
1/4 tsp onion powder
1/2 tsp dried parsley
1/2 tsp salt
1/2 tsp pepper
4 (15oz) cans potatoes, drained, rinsed, and cubed

Instructions:
Preheat oven to 400 degrees.

Drain tuna and break into pieces.  Add mayonnaise, coconut milk, relish, mustard,granulated onions, parsley, salt and pepper.  Mix together, gently fold in potatoes.

Place in greased casserole dish and bake for 25 minutes.

Shopping List for 6 Meals:
12 (7 oz) cans tuna
1 (30 oz) jar mayonnaise
3 cans coconut milk
24 (15 oz) cans potatoes
Pantry items: mustard, onion powder, dried parsly, salt, pepper

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