Step 1: Prepare the potatoes
Boil the potatoes: put the diced potatoes in a pot with salted water. Bring to a boil and cook for about 8-10 minutes, or until tender. Drain and set aside.
Step 2: Prepare the dough for the casserole
Preheat the oven: Preheat the oven to 190°F (375°C). Grease a 23×33 cm baking pan with butter or cooking spray.
Mix ingredients: In a large bowl, combine the drained tuna, thawed peas, diced onion, celery, red bell pepper, shredded cheddar cheese, mayonnaise, sour cream, Dijon mustard, garlic powder, salt, and pepper. Mix well until all the ingredients are well combined.
Add the potatoes: gently stir the cooked and diced potatoes until well coated with the tuna and vegetable mixture.
Step 3: Make the casserole
Transfer to a baking dish: Transfer the tuna and potato mixture to your prepared baking dish, spreading it evenly.
Step 4: Prepare the topping
Prepare the breadcrumbs: In a small bowl, mix the breadcrumbs and melted butter. Stir until the breadcrumbs are coated with butter.
Step 5: Cook the casserole
Sprinkle with breadcrumbs: Sprinkle the buttered breadcrumbs evenly over the top of the casserole.
Baking: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the baking sheet is hot and the breadcrumbs are golden brown.
Step 6: Serve
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