Tuna Noodle Casserole II

Pasta combined with tuna, mushroom and celery soups; layered with American cheese, topped with crushed potato chips and baked until bubbly and slightly browned.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 467 Calories

Ingredients

• 1 teaspoon salt
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 2 (5 ounce) cans tuna, drained
• 1 teaspoon crushed garlic
• 1 (16 ounce) package uncooked pasta shells
• 4 slices processed American cheese
• 0.25 teaspoon ground black pepper
• 1.25 cups milk
• 1.5 cups crushed potato chips

Recipe Instructions

Step 1

Boil pasta in lightly salted water for 10 minutes, or until al dente; drain well. Return the pasta to the pot it was cooked in.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2 quart casserole dish with cooking spray.

Step 3

Mix tuna with cream of mushroom soup, cream of celery soup, milk, salt, black pepper, and garlic in a medium saucepan. Place pan over medium low heat, and heat through. Alternatively, place these ingredients in a microwave safe dish, and warm in the microwave.

Step 4

Mix tuna mixture with pasta. Spread 1/2 of the noodles into the prepared dish. Arrange the cheese slices over the noodles, then spread the remaining noodle mixture over the cheese. Top with crushed potato chips.

Step 5

Bake, uncovered, for 20 to 30 minutes; cook until the casserole is hot, and the chips begin to brown. Let cool for 10 minutes before serving.