Ingredients

The following ingredients have 4 Servings
  • 2 (6-1/2 ounces each) cans tuna packed in water, drained
  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1 tablespoons minced Italian parsley
  • 2 cups boiling water
  • 1 tablespoon melted butter
  • 2/3 cup milk
  • 1 (10-1/2 ounce can) condensed cream of celery soup, undiluted
  • 1 (4.7 ounce) box scalloped potato mix (Betty Crocker)
  • 2 cups crushed potato sticks or kettle potato chips

Instruction

  • Preheat oven to 450F.
  • Spray a 2-quart baking dish with nonstick spray or grease liberally.
  • Saute the onion, celery and parsley in oil in a nonstick skillet.
  • In a mixing bowl, whisk together the boiling water, melted butter, milk, and condensed soup.
  • Scatter dehydrated potatoes in the baking dish.
  • Cover with the liquid and drained tuna then stir gently.
  • Place in the preheated oven and bake for 20 minutes.
  • Sprinkle crushed potato sticks on top of the casserole and continue to bake for 5-10 minutes more.