THE Tuna Casserole
 
 
This one is all the magic -- with so little work, money, and effort. Cheesy, crunchy, creamy, classic comfort food with some TWN flair.
Alison:
Recipe type: Meal
Grocery List
  • 1 can of tuna (here's what I love)
  • 8 oz. elbow noodles (1/2 pkg.)
  • 3 T. butter
  • ⅓ c. chopped onion
  • ⅓ c. mayo
  • ⅓ c. sour cream
  • 1 can cream of mushroom soup (here's what I buy)
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. lemon pepper
  • ½ c. frozen peas
  • 1 c. shredded sharp Cheddar cheese (I like white cheddar so that's why it's hard to see)
  • 1 c. Salt and Pepper kettle chips (here's what I use)
  • sea salt and pepper to taste
Here's how...
  1. Fill a medium pot with salted water and bring to a boil to cook elbows according to package directions while you prepare the remaining ingredients.
  2. Add butter to a large skillet, and set on medium heat. Add onion and sauté until tender.
  3. Add tuna and peas in and reduce heat.
  4. Add the mayo, sour cream, soup, and seasonings in. When pasta is cooked, add it into the skillet.
  5. Grate the cheese and set aside.
  6. Crush the chips in a plastic bag with a rolling pin or just your hands.
  7. Preheat your oven to 325 degrees.
  8. Add the skillet yum to a baking dish. I use an 8"x11" dish, but you can have a thinner casserole in a 9x13 or a deeper casserole in a 9x9 if that's what you have. Cover the tuna/noodle/cream part with the cheese and then the chips.
  9. Bake at 325 for about 25 minutes or until golden and bubbly.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/the-tuna-casserole/