Description
This sweet potato tuna casserole offers a delightful twist on a classic, blending the natural sweetness of sweet potatoes with the savory goodness of tuna for a comforting and nutritious meal.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 (5 ounce) can tuna in water, drained
- 1/2 cup frozen peas
- 1/4 cup chopped red onion
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Place the diced sweet potatoes in a medium pot and cover with water. Bring to a boil and cook until tender, about 10-15 minutes. Drain well.
- In a large bowl, combine the cooked sweet potatoes, drained tuna, frozen peas, and chopped red onion.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, salt, and pepper.
- Pour the mayonnaise mixture over the sweet potato and tuna mixture. Stir gently until everything is well combined.
- Transfer the mixture to a small baking dish.
- If desired, sprinkle the shredded cheddar cheese over the top.
- Bake for 20-25 minutes, or until heated through and the cheese is melted and bubbly (if using).
- Let stand for a few minutes before serving.
Notes
- For a creamier texture, mash some of the sweet potatoes before mixing.
- Add a pinch of cayenne pepper for a subtle kick.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 40mg