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Tuna Noodle Casserole II
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Tuna, mushroom, and celery pasta bake topped with cheese and crispy potato chips. Baked to golden perfection.
Ingredients:
  • 1 (16 ounce) package uncooked pasta shells
  • 2 (5 ounce) cans tuna, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1.25 cups milk
  • 0.25 teaspoon ground black pepper
  • 1 teaspoon crushed garlic
  • 4 slices processed American cheese
  • 1.5 cups crushed potato chips
Instructions:
  • Cook the pasta in a pot of lightly salted boiling water for 10 minutes until al dente. Drain the pasta well and return it to the pot.
  • Preheat your oven to 350 degrees F (175 degrees C) and generously spray a 2 1/2 quart casserole dish with cooking spray.
  • Combine tuna, cream of mushroom soup, cream of celery soup, milk, salt, black pepper, and garlic in a saucepan over medium low heat until warmed through. Alternatively, microwave the ingredients in a microwave-safe dish.
  • Combine the tuna mixture with pasta. Spread half of the noodles in the prepared dish. Layer cheese slices over the noodles, then spread the rest of the noodle mixture on top. Finish with a sprinkle of crushed potato chips.
  • Bake uncovered for 20-30 minutes until the casserole is hot and the chips are golden brown. Allow to cool for 10 minutes before serving.

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