Sun Dried Tomato Tuna and Potato Casserole

Is it weird that I think it’s kind of funny how potato and tomato kind of make this recipe title rhyme?  Because I definitely snicked to myself about that as I was thinking about it and typing it out.

 

Y’all, this is me – real life and super dork!  I wouldn’t change a thing about it 😉

 

This casserole has got to be one of my favorite things I’ve made in a while.  It’s SUPER easy, filling, inexpensive, comforting and (most importantly) DELICIOUS.  I love that basically a serving is a huge 1/4 piece of the pie; anything that makes me think I’m eating a ton of food is already a winner in my book.  When it tastes this good though, I can’t help but love it even more.  I found the gist of the recipe in my newest edition of Cooking Light, but made a few tweeks to make it perfect for our family.  PLUS I knew I wanted to incorporate some fabulous Bumble Bee Gourmet Flavors tuna into the casserole instead of topping with smoked salmon.

 

As usual I’m already looking ahead to the fall and winter when I know that this dish will become a great big staple in our dinner routine.  There are so many variations you can make, plus it would be great for pretty much any meal of the day.  It’s fairly impressive looking, so it’s great for dinner guests, and it keeps well in the fridge for leftovers.  So basically you just can’t lose 😉

SUN DRIED TOMATO TUNA AND POTATO CASSEROLE

Serves 4, inspired by this Salmon Potato Casserole from Cooking Light

• 2 packages of Simply Potatoes hashbrowns (the original recipe calls for 6 cups of shredded potato; this ends up being a smidge more)
• 1 yellow onion, thinly sliced
• 5 ounces cream cheese, softened
• 2 large eggs (I love Great Day Farms eggs)
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 2 5-ounce cans of Bumble Bee Gourmet Flavors tuna in sun dried tomato and olive oil

Preheat oven to 425. Generously coat the inside of an 8-inch cake pan with nonstick spray and set aside. Heat a skillet over medium heat and saute the onions in the olive oil for about 3-4 minutes until they start to soften and just turn translucent. Toss the potatoes and onions together to combine off the heat. Whisk together the cream cheese, eggs, salt, pepper, garlic powder and cayenne pepper until smooth. Stir the cream cheese mixture into the potato/onion mixture until combined. Press half of the potato mixture into the bottom of the pan. Layer the tuna evenly across the potato mixture. Press the remainder of the potato mixture on top of the tuna. Bake at 425 for 45-50 minutes until the top of the potatoes are nice and browned. Let the casserole cool for 10 minutes, then run a knife around the edge and invert onto a cutting board. Slice into 8 slices.  Serve hot, maybe with a little Greek yogurt on top if you’re feeling sassy 😉