1lb.rotini pastapenne or elbow macaroni are fine, too
311-oz. cans cream of mushroom soup
35-oz. cans tuna (solid white is our preference), drained
8oz.2 cups mild cheddar cheese, shredded
1½cupswhole milk
1cupfrozen peas
2tsp.Trader Joe’s Onion Salt MixOR 1½ tsp. Kosher salt + 1 tsp. garlic powder + ½ tsp. dried, minced onion
½tsp.freshly ground black pepper
Topping
4oz.kettle chipsusually ½ of a regular bag
4oz.1 cup mild cheddar cheese, shredded
Instructions
Preheat oven to 350.
Spray a large casserole dish with cooking spray.
Bring a large pot of heavily-salted water to a boil. Cook pasta until al dente (about 8 minutes). Drain and set aside.
Meanwhile, mix together the remaining casserole ingredients in a large bowl (cream of mushroom through pepper). Add in cooked pasta and stir to combine.
Pour casserole mixture into prepared dish, crumble chips over top, then sprinkle with remaining cheese.
Bake, uncovered, for 45 minutes, until casserole is bubbling and topping is golden brown. Remove from oven, cover with foil, and let rest for 10 minutes.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.