Creamy Tuna and Potato Bake

1.Preheat your oven to 375°F (190°C).

2.In a large pot, bring salted water to a boil and add the sliced potatoes. Cook for about 10 minutes until slightly tender but not fully cooked. Drain and set aside.

3.In a large mixing bowl, combine the drained tuna, chopped onion, diced tomatoes, beaten eggs, cooking cream, dried oregano, garlic powder, salt, and pepper. Mix well until all ingredients are evenly combined.

4.In a greased 9x13 inch baking dish, layer half of the partially cooked potatoes at the bottom.

5.Spread half of the tuna mixture over the potatoes, then sprinkle half of the shredded cheese on top.

6.Repeat the layers with the remaining potatoes, tuna mixture, and finish with the remaining cheese on top.

7.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

8.After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

9.Once done, remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley.