Totally Cheesy Tuna Noodle Casserole
Totally Cheesy Tuna Noodle Casserole
Ingredients
For The Casserole
- 1 lb corkscrew (cavatappi) pasta
- 2 15oz cans cream of mushroom soup
- 3 5oz cans water-packed tuna
- 3 cups extra sharp cheddar cheese shredded
- 2 cups milk
- 1 cup peas thawed if frozen
- ½ cup celery finely chopped
- ½ cup yellow onion diced
- 3-4 cloves garlic minced
- salt and pepper to taste
For the topping
- 3 cups sour cream and cheddar chips
- 1 cup extra sharp cheddar cheese
- 4 tbsp chives chopped, for garnish after baking
Instructions
- Preheat oven to 350° F. Spray a deep 9 x 13-inch baking dish with cooking spray or grease it with butter.
- Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the instructions on the package tell you to, then drain.
- Combine the drained pasta and all of the remaining ingredients for the casserole in a very large bowl and stir well to combine. Pour into prepared baking dish.
- Place the chips in a gallon-sized baggie, and use your hands to finely crush the chips. It's okay if there are a few larger pieces.
- Add the cheese to the baggie and toss to combine. Scatter the mixture over the casserole.
- Place in pre-heated oven and bake, uncovered, until the top is golden and the casserole is bubbling, 50-55 minutes.
- Allow to sit 5-10 minutes before serving. Garnish with chopped chives.
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