NOEL'S ... NOT YOUR GRANNY'S TUNA CASSEROLE !

Noel's ... Not Your Granny's TUNA CASSEROLE ! image

Provided by Colleen Sowa @colleenlucky7

Categories Fish

Number Of Ingredients 13

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CASSEROLE
1 pound(s) penne pasta (cooked al dente)
1 package(s) (16 ounces) frozen asparagus stir fry (steamed)
1 can(s) (13.5 ounces) spinach (drained)
4 can(s) (6 ounces) tuna (drained)
1/2 package(s) (16 ounces) sharp cheddar cheese (shredded)
1 can(s) (26 ounces) cream of mushroom soup
1 - (16 ounces) sour cream
1 cup(s) milk
- garlic and pepper (to taste)
TOPPINGS
1/2 package(s) (16 ounces) sharp cheddar cheese (shredded)
3 cup(s) plain ripple potato chips (broken and crumbled a bit)

Steps:

Preheat oven to 375 degrees.
Prepare pasta according to package directions (to al dente).
In the pot that you cooked the pasta in: Combine pasta with mushroom soup, sour cream and milk. Stirring gently until smooth. Add remaining ingredients stirring to mix together.
Pour pasta mixture into a 15 x 10 x 3 -inch casserole pan. (or divide it into two smaller pans).
Top with the remaining shredded cheese. Crumble coarsely, plain ripple potato chips over the top. Bake until bubbly and golden. Serve and enjoy!
*** We have a big family and use a big casserole pan, but it can be divided into two smaller ones. Small families may want to freeze one. (If freezing one: do not add the potato chips!)