Elevated Tuna Noodle Casserole Recipe With Potato Chip Topping by Donna John
Never a fan of tuna casseroles, a jalapeno tuna casserole recipe did catch my eye because of all the cans of tuna in my pantry. After a few adjustments and a little tweaking, this tuna casserole recipe got a thumbs up.
Here is your shopping list for this creamy and cheesy jalapeno tuna noodle casserole recipe: pasta, cream of celery soup, sour cream, milk, frozen peas, a jalapeno pepper, canned tuna in water, cheddar cheese and potato chips. You can use jalapeno-flavored potato chips or regular potato chips for this casserole recipe. You could also change up the cheese by using Swiss, Monterey Jack, gruyere, mozzarella or your favorite melting cheese.
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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
- 6 ounces cavatappi, rotini, penne or your favorite pasta shape, cooked according to package directions for al dente
- 1 can (10 ounces) cream of celery soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 cup frozen peas
- 1 jalapeno pepper, chopped
- 1 - 2 cans water-packed tuna, drained well
- 1 cup shredded cheddar cheese
Here's how to make it:
- Combine the soup, sour cream, milk, peas, jalapeno, tuna and cheese in a large bowl. Mix well and season with salt and pepper, to taste.
- Stir in the pasta. Mix well.
- Pour into a 13x9-inch baking dish.
- Combine the crushed potato chips and cheese.
- Sprinkle the topping over the top of the casserole.
- Cover the casserole with foil. Bake in a preheated 350-degree F oven for about 20 minutes. Uncover and bake about 10 minutes more. Serve.
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