Skip to content
Looking for something?

Cheesy Potato and Tuna Bake

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

23.6g

Energy (kJ)

2021kJ

Energy (kcal)

484kcal

Carbohydrate incl. fibre (g)

43.3g

Carbohydrate excl. fibre (g)

38.2g

Sugar (g)

9.0g

Fibre (g)

5.1g

Fat (g)

24.7g

Saturated fat (g)

15.3g

Unsaturated fat (g)

7.7g

Monounsaturated fat (g)

6.8g

Polyunsaturated fat (g)

0.9g

Trans fat (g)

0.0g

Cholesterol (mg)

77mg

Sodium (mg)

451mg

Salt (g)

1.13g

Vitamin A (IU)

1279IU

Vitamin C (mg)

47.0mg

Calcium (mg)

607mg

Iron (mg)

2.17mg

Potassium (mg)

1183mg

Total

94.5g

8083kJ

1937kcal

173.0g

152.8g

36.1g

20.3g

98.6g

61.3g

30.9g

27.2g

3.7g

0.0g

307mg

1805mg

4.51g

5115IU

188.0mg

2429mg

8.67mg

4732mg

  • 450 ml milk
  • 1 Knorr Creamy Garlic and Herb potato Bake
  • 1 pinch Aromat
  • 2 tomatoes, sliced
  • 4 potatoes, washed, peeled and thinly sliced
  • 2 tins tuna
  • 1 cup cheddar cheese, grated
  • 1 Preheat oven to 180°C.
  • 2 Arrange half the sliced potatoes in a greased, ovenproof dish.
  • 3 Open the tins of tuna and drain the liquid.
  • 4 Spread evenly over the first layer of potatoes and top with layers of sliced tomatoes and the remaining potato.
  • 5 Season with KNORR Aromat and pepper.
  • 6 Mix the KNORR Creamy Garlic and Herb Potato Bake sachet contents with a little milk to make a paste and stir in the remaining milk.
  • 7 Pour over the potatoes, sprinkle with cheese and bake at 180°C for 1 hour until the potatoes are soft and the cheese is golden brown.