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Sweet potato tuna casserole: 1 savory twist

Sweet potato tuna casserole
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Discover a delightful twist on a classic tuna casserole. This recipe uses the natural sweetness and nutritional benefits of sweet potatoes to create a comforting and satisfying meal.

Ingredients

Scale
  • 1 pound sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 2 cans (5 ounces each) tuna, drained
  • 1/2 cup mayonnaise
  • 1/4 cup milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen peas
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup breadcrumbs

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Boil the sweet potato cubes until tender, about 15-20 minutes. Drain well.
  3. While the sweet potatoes are boiling, heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
  4. In a large bowl, combine the drained tuna, mayonnaise, milk, Dijon mustard, salt, and pepper. Stir in the cooked onion and garlic.
  5. Add the boiled sweet potatoes and frozen peas to the tuna mixture. Gently stir to combine.
  6. Pour the mixture into a lightly greased 8×8 inch baking dish.
  7. Sprinkle the shredded cheddar cheese and breadcrumbs evenly over the top.
  8. Bake for 20-25 minutes, or until the topping is golden brown and the casserole is heated through.

Notes

  • For a creamier casserole, you can mash the sweet potatoes slightly before adding them to the tuna mixture.
  • Feel free to add other vegetables like corn or chopped celery.
  • If you prefer a crunchy topping, you can add a few crushed nuts like pecans or walnuts.

Nutrition

Find it online: https://whiskdaily.com/sweet-potato-tuna-casserole/