- Diabetes friendly
- Egg free
- Gluten free
- Healthier living
- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Peanut free
- Sesame free
- Shellfish free
- Soy free
- Wheat free
- 3 serves veg or fruit
Impress the family with a scalloped sweet potato and tuna casserole, a comfort dish that'll be loved by all.
- Serves4
- Cook time1 hour 20 minutes
- Prep time10 minutes
Ingredients
- 23g pkt Maggi Cheese & Garlic Potato Bake Seasoning
- 1 1/4 cups (310ml) milk
- 2-3 (about 850g) gold sweet potatoes, thinly sliced
- 185g canned tuna in springwater, drained
- 1 cup (120g) frozen peas and corn
- 1 tsp dried thyme
- 1/2 cup (60g) coarsely grated cheddar
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Grease a 2L (8 cup) capacity casserole dish. Combine the seasoning with milk in a jug.
Step 2
Layer a third of the sweet potato in the base of the dish, overlapping slightly. Sprinkle with half the onion, tuna, frozen peas and corn, and thyme. Drizzle over a third of the milk mixture. Repeat layering with half the remaining sweet potato and remaining onion, tuna, vegetables and thyme. Drizzle over half the remaining milk mixture. Top with remaining sweet potato and pour over remaining milk mixture. Cover with lightly oiled foil.
Step 3
Bake for 1 hour or until sweet potato is tender. Uncover and sprinkle with cheese, bake for a further 20 mins or until golden and bubbly. Set aside for 5 mins to cool slightly before serving.
Scalloped sweet potato and tuna casserole
- Serves4
- Cook time1 hour 20 minutes
- Prep time10 minutes
Ingredients
- 23g pkt Maggi Cheese & Garlic Potato Bake Seasoning
- 1 1/4 cups (310ml) milk
- 2-3 (about 850g) gold sweet potatoes, thinly sliced
- 185g canned tuna in springwater, drained
- 1 cup (120g) frozen peas and corn
- 1 tsp dried thyme
- 1/2 cup (60g) coarsely grated cheddar
Description
Impress the family with a scalloped sweet potato and tuna casserole, a comfort dish that'll be loved by all.
Method
Step 1
Preheat oven to 200°C. Grease a 2L (8 cup) capacity casserole dish. Combine the seasoning with milk in a jug.
Step 2
Layer a third of the sweet potato in the base of the dish, overlapping slightly. Sprinkle with half the onion, tuna, frozen peas and corn, and thyme. Drizzle over a third of the milk mixture. Repeat layering with half the remaining sweet potato and remaining onion, tuna, vegetables and thyme. Drizzle over half the remaining milk mixture. Top with remaining sweet potato and pour over remaining milk mixture. Cover with lightly oiled foil.
Step 3
Bake for 1 hour or until sweet potato is tender. Uncover and sprinkle with cheese, bake for a further 20 mins or until golden and bubbly. Set aside for 5 mins to cool slightly before serving.