We’ve been married for a while now. The curious and fun part of marriage is the blending of our histories and traditions.
Funny thing, we each grew up with tuna casserole as a comfort food. However, they were quite different. Her’s was essentially tuna and noodles, ours was tuna and potato chips.
One day we decided to mix them up and we hit on a winner. The salty, crunchy taste from my childhood, but much more filling due to the pasta from hers.
This isn’t a fancy meal, but it is yummy and better yet, super easy for a weekday meal.
Ingredients:
12 ounces canned tuna
10 ounces cream of mushroom soup
1/4 cup milk
1/3 lb of cooked shell (or other firm) pasta
1 cup frozen peas
2 cups crushed potato chips
Directions:
1. Pre-heat oven to 350F. Mix tuna, mushroom soup, and milk in a 2 quart oven safe dish.
2. Mix in cooked pasta and peas.
3. Cover with potato chips.
4. Bake for 30-40 minutes until chips are brown and casserole is bubbly.
5. Allow to cool and serve.
