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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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From the Phila. Inquirer Ingredients:
6 medium potatoes, parboiled,peeled and cooled then coarsely shredded |
2 tablespoons oil |
5 tablespoons butter, divided |
3 medium onions, sliced thin |
dry breadcrumbs, for sprinkling over layers |
2 (6 1/2 ounce) cans tuna, drained and flaked |
1 cup light cream |
salt |
pepper |
Directions:
1. Heat oil and 2 tablespoons butter.
2. Sauté onions until soft and golden.
3. Grease a casserole or baking dish with 1 tablespoons butter.
4. Coat with bread crumbs.
5. Cover bottom of casserole with 1/4th of potatoes.
6. Alternate layers of 1/3 onions, 1/3 tuna and 1/4 potatoes, ending with potatoes.
7. Season each layer with salt and pepper.
8. Pour cream evenly over top of casserole.
9. Sprinkle with bread crumbs.
10. Melt remaining 2 tablespoons butter and drizzle over top of crumbs.
11. Bake at 400 degrees for 50 to 60 minutes until top of casserole is crusty and brown.
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