Tuna casserole was on the menu tonight - and it actually sounded really good. Yes, I used canned tuna and canned cream of mushroom soup. Yes, I used pre-shredded cheese and greasy potato chips and frozen peas. AND YES, it was yummy.
For me, there is something about adding cream of ____ soup to a dish that automatically qualifies it as "comfort food."
It seems that everyone has their own way of making tuna casserole. Mine is mostly based on the way my mom makes it, with a little of my own stuff in there.
Here's everything in the 9x13", ready to be mixed up. We have tuna, peas, cheese, cream of mushroom soup and pasta.
Potato chips on top. Sometimes I do this, sometimes I don't. I am so glad that I did today.
Almost forgot to take a picture of it with the cheese on top, but got one just as it went into the oven.
The finished product! The top is definitely the best part. The crunchy chips and the brown, crispy cheese - perfection.
16 oz. box of pasta
2 cans of tuna, drained
2 cans of cream of mushroom soup
1/2 cup milk
1/2 -1 cup frozen peas
2 cups shredded cheese (1 cup to mix in, 1 cup for the top)
1 cup crushed potato chips
Cook pasta according to box directions, drain. Add pasta, tuna, soup, milk, peas and 1 cup cheese in a casserole dish. Mix thoroughly. Sprinkle crushed chips on top and then the remaining cheese. Bake at 425* for 15-20 minutes. Enjoy!
Jack was a little tired tonight. I snapped this picture of him laying on the couch before dinner. He never just lays there, so I had to capture the moment. It's 6:30 pm and he's in bed right now!