Creamy Potato and Tuna Bake


Recipe by Deanna Segrave-Daly, RD, LDN

Serves 4

Cook time: 20-25 min.

2⁄3 c reduced-fat sour cream
1⁄3 c parmesan cheese (grated)
1 c cheddar cheese (shredded; divided)
3⁄4 tsp dried dill weed
2 can (15 oz.) Libby’s® Sliced White Potatoes (drained and rinsed)
1 can (15 oz.) Libby’s® Sweet Peas (drained and rinsed)
2 can cans water-packed tuna (drained and flaked)

In bowl, mix together sour cream, parmesan, 2/3 cup of cheddar cheese and dill weed. Set aside.

Preheat oven to 375 degrees. Spray 9x13-inch baking pan or casserole dish with non-stick cooking spray. Arrange Libby’s® Sliced White Potatoes from one can on bottom of casserole dish. Lay half of Libby’s® Sweet Peas over top of potatoes (remaining peas can be saved for another use.) Spread both cans of tuna over top of peas. Drop spoonfuls of sour cream mixture over tuna and spread gently. Arrange potatoes from second can over sour cream mixture. Sprinkle remaining 1/3 cup of cheddar cheese over potatoes.

Bake uncovered until heated through, about 20-25 minutes. If desired, broil on high for 2-4 minutes to brown cheese.