Tuna Noodle Casserole
2 Cups cooked noodles* 1 can cream of mushroom soup**
1/2 cup diced celery 1 chopped onion
1/2 cup salad dressing (mayo) 9 1/4 oz. can tuna***
1/2 cup frozen peas 1/4 tsp. pepper
1/2 cup shredded cheddar cheese 3/4 cup crushed potato chips
Combine all ingredients, except potato chips. Place in greased 2 quart casserole. Top with chips. Bake about 30 min at 375*
*I used "SamMills". 100% corn pasta. "Pasta d'oro" "Lasagne corte" it was much cheaper than the gluten free pasta I usually use. I recently found it & tried it in this recipe. It was great! I don't know if it would be as great in a spaghetti (it could be but I have not tried it yet) but in this dish it was perfect!!
** I used Progresso Cream of Mushroom soup. Because this brand of soup is NOT condensed, you have to use less liquid elsewhere in the recipe. I used a little less mayo. There are good condensed soups that are GF but they cost more.
***Not sure how well tuna will go over with your family? Sometimes I use a smaller can of tuna and a small can of chicken. I mix them together, making sure to break up any chunks. This just plays down the tuna flavor.
Make it your own! You can also add diced carrots or peppers. Sometimes I omit the onion. That is the fun of cooking!!! You can make it your own depending on your taste. I like this recipe with seasoned salt From Cedar Hill Seasoning on top. I put it on my plate and not in the actual casserole. That way not everyone gets too much salt.
