“I do so like green eggs and ham! Thank you, thank you, Sam I Am!”

Don’t hate me because I love a casserole. Casseroles get a bad rap, but they have it all. It’s like a hug on a plate. And it’s like food is multi-tasking — all the things in one happy dish of yum.

This one is all the magic — with so little work, money, and effort. Cheesy, crunchy, creamy, classic comfort food with some TWN flair.

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Just don’t even bother judging me about my love for this classic — because it’s the best! Growing up, we called it *Tuna Chip Casserole,* and for awhile there (several decades), I only made it for myself because my sweet man thought it was an abomination to his face. I would wait for him to leave town on a business trip, and then I’d comfort my own little self with my throwback comfort meal.

Then I asked him to try it. And now, we often find ourselves quite happily eating our favorite quick-meal-comfort-food. We usually go full 80’s throwback and enjoy it with a chilled Mountain Dew (real sugar when we can!). We thought we should share it with you in the hopes you that you can overcome some of your preconceived notions about tuna in a casserole and just try it. :o) I man, this could be your own green eggs and ham!

I do believe that quality of ingredients matters to the finished product whether you’re eating steaks or tuna fish, so there are definitely ways to customize. Good tuna makes allll the difference here (here’s what I buy). If you like organic, you can totally make that happen in this recipe.

Grab your ingredients:

• 1 can of tuna (here’s what I love)
• 8 oz. elbow noodles (1/2 pkg.)
• 3 T. butter
• 1/3 c. chopped onion
• 1/3 c. mayo
• 1/3 c. sour cream
• 1 can cream of mushroom soup (here’s what I buy)
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. lemon pepper
• 1/2 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

To begin, 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.

Add butter to a large skillet, and set on medium heat. Add onion and sauté until tender. Add tuna and peas in and reduce heat. Add the mayo, sour cream, soup, and seasonings in. When pasta is cooked, add it into the skillet.

Grate the cheese and set aside. Crush the chips in a plastic bag with a rolling pin or just your hands.

Preheat your oven to 325 degrees.

Add the skillet yum to a baking dish. I use an 8″x11″ dish, but you can have a thinner casserole in a 9×13 or a deeper casserole in a 9×9 if that’s what you have. Cover the tuna/noodle/cream part with the cheese and then the chips. Bake at 325 for about 25 minutes or until golden and bubbly.

That’s it! Easy pea-sy! Classic comfort food from my heart to yours. Enjoy, friends!

THE Tuna Casserole

 

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This one is all the magic -- with so little work, money, and effort. Cheesy, crunchy, creamy, classic comfort food with some TWN flair.

Alison: That Which Nourishes

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.

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