Every time I make a Tuna Casserole, it turns out a little different. This time was my favorite. Yeah, this tuna casserole is good! So, I'll share it with you. Feel free to make any changes to suite your family, but this is the way we like it...a bit more fla-va.
1 16 oz box pasta (like shells, bow ties, or egg noodles)
1/2 c frozen peas
2 cans tuna fish
2 cans cream of mushroom soup
1/4-1/2 c sour cream (if you have-ta use mayo, you can)
dash of cayenne pepper (1/8-1/4 tsp)
a few shakes of garlic salt (1/2 tsp?)
1 c cheese (usually I go with cheddar, but this time I used smoked cheddar...which was awesome)
1/4 c fresh cilantro (may substitute with dried or fresh basil...but the cilantro was great)
crumpled potato chips (plain are preferred, but I've done BBQ or Sour Cream & Onion)
1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions, include frozen peas. Drain.
3. In a bowl, mix tuna, soup, sour cream, cayenne pepper, garlic salt, cheese, and cilantro. Add pasta mix. Season to taste (additional salt and/or black pepper).
4. Transfer to 9 X 13 casserole dish. (You may also split it and freeze half of it for later. If so, use a 8 X 8 or 9 X 9 pan and an aluminum pan for freezing.)
5. Crumple potato chips by hand and sprinkle evenly over the top.
6. Bake for 30 minutes.
Enjoy!
Freezer directions: Don't put the potato chips on yet. Freeze casserole. When ready to eat, pull it out of the freezer. Top it with the potato chips. Bake at 350 degrees for 40-50 minutes, or until heated through.
1 comment:
I remember reading through a magazine when I was still in the hospital after just having Max. There was an ad for tuna casserole. It looked so good, I tore out the page. I still never made it, almost 2 years later...woops. Maybe I'll try your recipe!
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