TUNA CASSEROLE

Tuna Casserole image

Provided by Molly O'Neill

Categories dinner, easy, weekday, casseroles, pastas, main course, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

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Ingredients

1/2 pound fusilli
2 medium onions, roughly chopped
1 cup celery, chopped
3 6-ounce cans of oil-packed tuna, drained
1/3 cup prepared horseradish
1/3 cup canned or fresh mushrooms, chopped
2 cans (10 ounces each) of condensed cream of celery or cream of mushroom soup
1/2 teaspoon garlic powder
Black pepper to taste
1 cup sharp Cheddar cheese, grated
1 1/2 cups potato chips, crushed

Steps:

Preheat the oven to 350 degrees. Cook the fusilli in well-salted water until al dente and drain.
Combine the onions and celery with 2 tablespoons of water and microwave about 7 minutes, until the vegetables are soft.
In a large bowl, combine the tuna, horseradish, mushrooms, condensed soup, garlic powder and the onions and celery. Add the pasta and black pepper to taste and mix thoroughly. Pour into a 1 1/2-quart casserole. Top with the grated Cheddar, and then the chips.
Bake for 35 to 40 minutes, until the contents are bubbling and the chips are golden brown.

Nutrition Facts : @context http, Calories 554, UnsaturatedFat 15 grams, Carbohydrate 48 grams, Fat 23 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 6 grams, Sodium 1268 milligrams, Sugar 4 grams, TransFat 0 grams

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