Tuna casserole is such a classic dish! Served hot and made with pantry staples, this casserole is always a cozy and comforting meal – it’s just so nostalgic! I’ve upgraded the traditional tuna casserole with pasta, extra vegetables, and chips on top. I mean if you’re going to add extra veggies, then we need the chips right? Or am I right?
Feel free to add whatever flavor chips you’d like or think is best! There’s the original, jalapeño, cheddar, sour cream and onion or dare I say BBQ flavored chips to consider? Also I prefer gigli or cavatappi pasta over egg noodles, but that is just a personal preference. Use whatever you’d like or have on hand!!
Tuna Casserole
Ingredients
- 1/2 lb gigli or cavatappi pasta or whatever pasta you like – the classic is egg noodle
- 3/4 cup milk
- 1 can cream of mushroom soup
- 2 cans tuna
- 1/2 cup bell peppers, chopped
- 1/2 onion, diced
- 1 cup frozen peas, defrosted
- 1/2 tsp yellow mustard
- 1 tsp garlic powder
- 2 1/2 cups shredded colby jack cheese, separated in 1 1/2 cups & 1 cup
- 1 cup chips
- Salt & Pepper to taste
Instructions
- Cook pasta according to package in salted water. Preheat oven to 350 F degrees. Once pasta is cooked drain water and add milk, cream of mushroom soup, tuna, bell peppers, onion, peas, mustard, garlic powder, and 1 1/2 cups of shredded cheese together in the pot. Mix until incorporated and spoon pasta mixture into a casserole dish
- Top with remaining 1 cup of shredded cheese. Crush potato chips and sprinkle over the top of casserole. Place in the oven and bake for about 30 minutes or until casserole is bubbling and top is golden brown. Serve with hot sauce on the side, if desired
What did you think?