Potatoes & Tuna Casserole-- No Pasta Added

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 2 (8 ounce) cans tuna, but drained well (as you prefer oil or in water)
• 2 (10 ounce) cans condensed cream of celery soup, not mushroom, as celery soup has a better taste with tuna
• 2 onions, sliced
• 16 ounces milk
• 6 -8 large potatoes, peeled, slices, about 1/4 inch
• salt and pepper

Recipe

• 1 butter lightly an oven pan 9x13 size.
• 2 heat the oven at: 375°f.
• 3 layer the bottom of pan with first layer of raw, sliced potatoes.
• 4 add layer of sliced, raw onions and first tin of tuna, carefully spreading the tuna evenly all over.
• 5 add a second layer of sliced, raw potatoes, then add last of the onions.
• 6 salt & pepper in between.
• 7 add the rest of the second can of tuna evenly.
• 8 cover with last row of potatoes.
• 9 in a separate bowl, mix together the celery soup with milk, mixing well.
• 10 pour the soup mixture evenly over dish; cover all potatoes.
• 11 cover tightly with foil or dutch oven cover.
• 12 bake for 1 hour at 375°f in center of oven.
• 13 uncover, and bake 15 minutes more at 350°f and the sauce/gravy will become just the right thickness--not too thick and not too watery.
• 14 do enjoy! please do comment on the recipe afterwards.