Tuna casserole has always been a favourite of mine. It is comforting, and it feels like home.
I have adapted the basic recipe over the years but it is still basically the same.
The best part is the crunchy potato chip topping!
What you need,
1 cup macaroni noodles
2 cans of chunk tuna in water, drained
1 can cream of mushroom soup
1 tbsp. oil
Salt and pepper to taste
1 small onion, finely chopped
1 small red pepper, diced
3 ribs of celery, diced
1 cup fresh mushrooms, thinly sliced
¾ cup diced cheese, I used Monterey jack, but I often use Velveeta, or cheddar.
1 bag of potato chips, I used cheddar sour cream, but barbeque is awesome too.
Start preheating your oven to 350 degrees.
Spray a baking dish with non-stick spray.
Cook the macaroni according to package directions, drain and set aside.
In a large sauté pan, heat 1 tbsp. oil over medium high heat.
Sauté the onion, red pepper and celery until softened. Add in the mushrooms and cook until just soft. Add in the tuna and mushroom soup. Stir to combine, add a little splash of milk if the sauce needs to be thinned out a bit. Season with salt and pepper to taste.
Stir in the cooked macaroni noodles and cheese.
Pour into the prepared baking dish. Top with crushed potato chips.Bake in the oven for 30 minutes or so until hot and bubbly and the chips are just starting to brown.
Serve with a nice green salad. A perfect classic dinner!