Cheesy Mushroom and Tuna Potato Bake

1.Preheat your oven to 375°F (190°C).

2.Grease a large baking dish with butter to prevent sticking.

3.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.

4.In a skillet over medium heat, sauté the chopped onions and sliced mushrooms until they are soft and golden, about 5-7 minutes. Season with salt, pepper, garlic powder, and oregano.

5.In a large bowl, whisk together the eggs and milk until well combined. Stir in the flaked tuna, sautéed mushrooms and onions, and half of the shredded cheese. Mix until everything is evenly coated.

6.Layer half of the partially cooked potatoes in the bottom of the greased baking dish. Pour half of the tuna and mushroom mixture over the potatoes. Repeat with the remaining potatoes and the rest of the tuna mixture on top.

7.Sprinkle the remaining shredded cheese over the top of the casserole.

8.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

9.Remove from the oven and let it cool for a few minutes before serving.