Prep Time 15 minutes Cook Time 25 minutes, rest 10 minutes
Two all time favorites - cheesy pasta and tuna casserole - come together in this filling meal. You can have it on the table in less than an hour.
by Chef Eddie Blyden
What you'll need
- 3 tablespoons extra virgin olive oil
- 4 tablespoons minced shallots
- 2 tablespoons minced garlic
- 4 ounces tomato sauce
- 1 (12-ounce can) condensed cream of mushroom soup
- 12 ounces whole or 2% milk
- 6 cups cooked macaroni noodles
- 2 (7-ounce) cans water-pack tuna
- 8 ounces shredded cheese
- 1 cup green peas
- Salt and pepper to taste
- 1 cup corn kernels
- 2 tablespoons chopped parsley
- 1 cup hand-crushed potato chips
Notes:
Servings: 4
How to make it
- Preheat oven to 400 degrees F.Heat heavy sauce pan with olive oil. Add shallots and garlic. Cook until tender for about 2 to 3 minutes. Add tomato sauce. Cook for another 2 minutes. Add cream of mushroom soup and milk. Let simmer and reduce for 2 to 3 minutes. Stir occasionally.
- Add cooked pasta, tuna, peas and shredded cheese. Stir for 2 minutes until ingredients are well mixed together. Transfer to a 1-1/2-quart casserole dish. Sprinkle with chopped parsley and potato chips.
- Bake in oven for 15 minutes until golden brown top. Let rest 5 to 10 minutes before serving.
