Description
A creamy and comforting tuna casserole topped with crunchy potato chips for a delightful twist. This easy-to-make dish combines tender pasta, savory tuna, and a cheesy sauce, finished with a crispy potato chip topping.
Ingredients
12 ounces elbow macaroni
2 cans (5 ounces each) tuna packed in water, drained
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup sour cream
1 cup shredded sharp cheddar cheese
1/2 cup milk
1/2 cup frozen peas, thawed
1/2 cup finely chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
2 cups crushed plain potato chips
2 tablespoons unsalted butter, melted
Instructions
Preheat the oven to 350°F (175°C).
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the drained tuna, cream of mushroom soup, sour cream, shredded cheddar cheese, milk, thawed peas, chopped onion, garlic powder, black pepper, and salt. Mix well.
Add the cooked macaroni to the tuna mixture and stir until everything is evenly combined.
Transfer the mixture into a 9×13-inch baking dish, spreading it out evenly.
In a small bowl, mix the crushed potato chips with the melted butter until the chips are evenly coated.
Sprinkle the buttered potato chips evenly over the top of the casserole.
Bake in the preheated oven for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let it cool for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes