Tuna Noodle Casserole

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.