Creamy tuna potato carrot pea casserole

Creamy tuna potato carrot pea casserole

Ready in 1 hour 30 minutes

Savoury, creamy, tasty as side dish or main meal. Very filling and satisfying dish.


12 Medium Baking potatoes; Cooked, peeled, diced
8 Medium Carrots; Peeled, sliced, cooked
1 Cup Frozen peas; Cooked
1/2 Head Cauliflower; Diced, fried
2 Medium Red onions; Diced, fried
8 Cloves Garlic; Chopped, fried
1/2 Fresh Red medium hot chile pepper; Seeded, chopped, fried
1/2 Cup Olive oil; Extra virgin
Salt and Pepper to taste; To taste
3 Cups Broth from potatoes and carrots
1 Cup Whole milk
1/2 Cup Plain yogurt
1/2 Cup Whole wheat flour
Nutmeg, cumin, salt, pepper; To taste
1/2 Cup Butter
1/2 Cup Bread crumbs; Plus more to garnish
3 Cans Tuna fish; In water
1/2 Cup Mature cheddar cheese; Cubes into small pieces

Original recipe makes 10 Servings



Preheat oven to 220 Celsius.

Scrub and halve the potatoes, and boil them in salted water (peel after they boil as it's easier). Immediately peel and slice the carrots into 1/2 inch thick discs, and add to the boiling potatoes.

In a frying pan with the olive oil, fry the chopped onion, cauliflower, chile, garlic, and salt and pepper until browned, about 20 min (watch it while you're boiling and peeling the potatoes). When the potatoes are about done, peel them, turn off the boiling water and add the frozen peas to the same pot along with the carrots (the peas will thaw while you peel the potatoes). Just before you reserve the 3 cups of broth, mix the peas and carrots with the garlic, onion, cauliflower and chile sauté.

Make the cream sauce: over medium heat, add the flour and butter to the reserved potato/carrot broth and stir constantly until clumps disappear. Add milk, yogurt, cumin, nutmeg, salt and pepper to the flour butter broth, stir until smooth and add chunks of cheddar, stirring until melted and smooth.

Finally, layer the ingredients in a large casserole dish or deep baking pan: bread crumbs at the bottom; potato cubes; tuna fish; 1/2 white sauce; cauliflower, pea, carrot, onion, etc. sauté; 1/2 white sauce; bread crumbs to garnish (optional).

Bake uncovered for 30 min at 220 Celsius, until browned. Let cool for ten minutes before serving.


Don't worry about adding too much liquid - the potatoes will absorb a lot and you don't want it to come out dry so err on the side of too much liquid.

Verified by gailwhitman
Alert editor   
Calories Per Serving: 496 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Creamy tuna potato carrot pea casserole . Be the first to review it!

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free