Best 3 Tuna Potato And Leek Casserole Recipes

Embark on a culinary journey with our delectable Tuna Potato and Leek Casserole, a harmonious blend of flavors and textures that will tantalize your taste buds. This classic casserole showcases the perfect balance between flaky tuna, tender potatoes, and aromatic leeks, enveloped in a creamy and flavorful sauce. Served with a crispy breadcrumb topping, it's a dish that combines comfort and sophistication.

In addition to the main recipe, we present a collection of variations to suit diverse preferences and dietary restrictions. For a vegetarian delight, try our Leek and Potato Casserole, a meatless masterpiece that celebrates the earthy flavors of leeks and potatoes. If you're craving a seafood extravaganza, indulge in our Tuna Mornay Casserole, where tuna and a creamy Mornay sauce take center stage. And for those who love a cheesy twist, our Tuna and Potato Bake with Cheese is a cheesy delight that will satisfy your cravings.

Each recipe is meticulously crafted with step-by-step instructions, ensuring a hassle-free cooking experience. We've also included serving suggestions and pairing recommendations to help you create a memorable meal. So, gather your ingredients, preheat your oven, and let's delve into the world of creamy casseroles, where comfort meets culinary excellence.

Check out the recipes below so you can choose the best recipe for yourself!

LEEK AND POTATO CASSEROLE

Leek and Potato Casserole image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons butter, plus more for the dish
2 leeks, halved, thinly sliced and soaked in cold water for 30 minutes
3 sprigs fresh thyme, leaves picked
Kosher salt and freshly ground black pepper
2 pounds Yukon gold potatoes
8 ounces cream cheese, softened
1/2 cup heavy cream
1/2 cup chicken stock
2 cloves garlic, minced
1/4 teaspoon paprika
1 1/2 cups grated fontina cheese

Steps:

Preheat the oven to 350 degrees F. Butter an oval baking dish. Drain the leeks and rinse.
In a large skillet, melt the butter over medium heat. Add the leeks and thyme, season with salt and pepper and cook, stirring, until the leeks are softened and golden, 5 to 7 minutes.
Peel and slice the potatoes into very thin rounds. Sprinkle with salt and pepper. Layer half of the potatoes in the buttered dish, then layer half of the cooked leeks over the potatoes. Repeat the layers.
Return the skillet to medium heat and add the cream cheese, cream, chicken stock and garlic. Stir together, scraping up any brown bits from the bottom of the skillet. Sprinkle with the paprika and some salt and pepper. Bring to a boil, lower to a simmer and simmer for about 5 minutes so the cheese melts. Pour the cream mixture over the leeks and potatoes and top with the grated cheese.
Cover with foil and transfer to the oven. Bake for 40 minutes, then remove the foil and continue baking until the cheese is bubbly and golden, 15 to 20 minutes more. Allow to cool slightly before serving.

BEST TUNA CASSEROLE

Best Tuna Casserole image

This is a tuna casserole that even my picky family loves! The potato chips give the casserole a crunchy crust.

Provided by JAICARD

Categories Seafood Fish Tuna

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

1 (12 ounce) package egg noodles
¼ cup chopped onion
2 cups shredded Cheddar cheese
1 cup frozen green peas
2 (5 ounce) cans tuna, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
½ (4.5 ounce) can sliced mushrooms
1 cup crushed potato chips

Steps:

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

Nutrition Facts : Calories 595 calories, Carbohydrate 58.1 g, Cholesterol 99.2 mg, Fat 26.1 g, Fiber 3.8 g, Protein 32.1 g, SaturatedFat 11.5 g, Sodium 1061.1 mg, Sugar 4.6 g

POTATOES & TUNA CASSEROLE-- NO PASTA ADDED

Potatoes & Tuna Casserole-- No Pasta Added image

My SIL makes this quite often with a side dish of cooked rice and steamed broccoli. I kind of change it to suit my taste and believe it comes out perfect. Everyone finds it very tasty and without the usual pasta. I usually make it with side dish of green peas and spanish rice or simply a side salad.

Provided by love2shop4things

Categories One Dish Meal

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 (8 ounce) cans tuna, but drained well (as you prefer oil or in water)
2 (10 ounce) cans condensed cream of celery soup, not mushroom, as celery soup has a better taste with tuna
2 onions, sliced
16 ounces milk
6 -8 large potatoes, peeled, slices, about 1/4 inch
salt and pepper

Steps:

Butter lightly an oven pan 9X13 size.
Heat the oven at: 375°F.
Layer the bottom of pan with first layer of raw, sliced potatoes.
Add layer of sliced, raw onions and first tin of tuna, carefully spreading the tuna evenly all over.
Add a second layer of sliced, raw potatoes, then add last of the onions.
Salt & pepper in between.
Add the rest of the second can of tuna evenly.
Cover with last row of potatoes.
In a separate bowl, mix together the celery soup with milk, mixing well.
Pour the soup mixture evenly over dish; cover all potatoes.
Cover tightly with foil or Dutch oven cover.
Bake for 1 hour at 375°F in center of oven.
Uncover, and bake 15 minutes more at 350°F and the sauce/gravy will become just the right thickness--not too thick and not too watery.
Do Enjoy! Please do comment on the recipe afterwards.

Nutrition Facts : Calories 792.7, Fat 16.9, SaturatedFat 6, Cholesterol 75.8, Sodium 1212.5, Carbohydrate 117.9, Fiber 13.8, Sugar 8.6, Protein 44

Tips:

Choose the right potatoes. Yukon Gold or Russet potatoes are best for this casserole because they hold their shape well and have a creamy texture.
Cook the potatoes until they are tender but still firm. You don't want them to be mushy.
Use a large skillet to cook the leeks and tuna. This will help to prevent the ingredients from overcrowding and sticking to the pan.
Don't overcook the tuna. It should be cooked through but still flaky.
Grate the cheese just before using it. Freshly grated cheese melts better and has a more flavorful taste.
Bake the casserole until it is bubbly and the top is golden brown. This usually takes about 30 minutes.
Let the casserole cool for a few minutes before serving. This will help to prevent the cheese from becoming rubbery.

Conclusion:

Tuna potato and leek casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover tuna. This casserole is sure to be a hit with your family and friends.