First time making a casserole. I know, I know, that is the most basic of the basics, but I have never really eaten at home until recently. I was always eating out, so making main dishes is quite the adventure for me. But, not to toot my own horn, this was quite the success.
I actually received an hour long compliment on this dish. I wish I was exaggerating, but it’s true. Maybe it was the potato chips sprinkled on top that did it. You know how there are always those potato chip crumbs that no one wants to eat. Well, you can now put it to good use. I would suggest using Jalapeno potato chips if you can, I used those and it added some extra spices that made for a wonderful dish!
And as always, if you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Adapted from AllRecipes
What you’ll need:
-350g bow tie pasta
-1/4 cup chopped onion
-2 cups shredded cheese
-1 cup frozen green peas
-2 170g cans tuna, drained
-2 (10 oz) cans cream of mushroom soup
-1 cup milk
-1 cup crushed potato chips
1. Bring a large pot of lightly salted water to a boil. Cook pasta for 8-10 minutes until al dente.
2. Preheat oven to 425˚F
3. In a large bowl, mix together the onions, peas, tuna, soup, milk, pasta and 1 cup of cheese until fully combined. Pour mixture into a baking dish.
4. Sprinkle the remaining 1 cup of cheese and the potato chips on top.
5. Bake for 15-20 minutes or until the cheese is bubbly.