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Layered Tuna-Potato Casserole

Parve Parve
8 Servings Serving Icon
50 Minutes Preferences Icon

When I first moved to Eretz Yisrael many years ago as a newlywed, I was a bit baffled by the product (un)availability and what I could possibly make for supper. (We ate our main meal for lunch then, a la Israeli.) “Tanta” Leah Ackerman, a”h, of Mattersdorf came to the rescue and shared a few ingenious ideas of meals that were not time-consuming, yet would be happily consumed by all. This is one of them.


Make the Casserole


Mash the tuna with the mayonnaise.


Add the eggs, bread crumbs, vegetables, and seasoning. Spread this on the bottom of a greased nine-inch round casserole dish. 


Spread the potatoes on top. Sprinkle with paprika. Bake at 350°F (180°C) for approximately 30–40 minutes. Cool and serve.



I’ve made this recipe many, many times over the years and my family enjoys it every time. Recently I used bread crumbs I made from leftover homemade whole wheat challah in this recipe and it was superb! I also tried it with canned string beans — I used about a half a can and cut them in pieces. They were not visible (hence a good idea for picky eaters), but added a lot of extra flavor. Also, it’s a good idea to mash the potatoes in a food processor and get them really creamy and smooth.


Serving Ideas: Cut with a round cutter for impressive presentation (see photo). Also, this casserole tastes very good served at room temperature, as well as heated. You can serve it for Shalosh Seudos on Erev Tisha B’Av. It is very filling. Send it to a friend who’s not feeling well, or to a neighbor who just gave birth. It’s inexpensive and easy to make, and they will be thrilled!


This is a very “do your own thing” recipe. If you want to use more tuna or mayo, then do so! Same goes for seasoning or vegetables. You can add chopped fresh herbs to the tuna. You can use half a can of veggies and make it spicier if you like. I’m just giving you the basic idea.


Photography: Daniel Lailah

Styling: Michal Leibowitz