Tuna Casserole Tuesday

Hellllllo all, it's Jennifer.

I know I've skipped the past 2 or 3 Tuesdays... Since I've been MIA, I made Chicken Fettuccine Alfredo (which was a fail) and Chili & Cornbread.

Tonight I made a simple Tuna Casserole. I forgot to take pictures before we started eating dinner, so here is a 3/4ths eaten casserole!

Old Bay seasoning and hot sauce went very well with it!

It was super easy and quick to make! Here is the recipe.

Tuna Casserole

Ingredients:

12 oz. any pasta (I used whole grain Rotini)

2 cans (10.75 oz) Campbell's Cream of Mushroom soup (I used the 98% fat free kind, and it still tasted great!)

1 1/2 cup frozen peas

1 onion, diced

1 can (12 oz.) tuna, drained

2 cups shredded cheddar cheese

1 cup crushed potato chips

Directions:

1. Cook pasta in lightly salted water until done.

2. Preheat oven to 425 degrees F.

3. In a large bowl, mix the pasta, soup, peas, onion, tuna, and 1 cup of cheese. Put the mixture into a 9x13 dish.

4. Sprinkle the remaining 1 cup of cheese and crushed potato chips on top for a cheesy and crunchy crust!

5. Bake for 15-20 minutes, or until cheese is melted.