Total Time
50mins
Prep 20 mins
Cook 30 mins

Canned tuna makes this a fast and yummy meal - Combine cooked rotini noodles with a creamy celery and red pepper sauce and a can of tuna. Pour into an oven-proof dish and (kids like this part!!) top with potato chips!! Bake for 25 minutes and serve.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F Grease a 2L casserole dish. Set aside.
  2. Cook noodles according to package directions. Drain and place noodles in large bowls.
  3. Heat oil in medium saucepan over hight heat. Add next 4 vegetables and cook until tender, 5 minutes. Stir in flour, mustard, salt and pepper. Whisk in evaporated milk and cook, stirring until slightly thickened and bubbly, about 4 minutes.
  4. Blend sauce and tuna into cooked noodles and pour into prepared dish. Top with chips. Bake in preheated oven 25-30 minutes or until heated through.
  5. Freezing not recommended.
Most Helpful

5 5

I pretty much followed the recipe although I did follow the 1st reviewer's lead & up the amount of Dijon mustard (something I ALWAYS have on hand), & we had a great tuna casserole! Ages ago I used to make something similar when my kids were small, but that recipe is long gone, though yours is a delightful substitute! Thanks for sharing it! [Made & reviewed in I Recommend recipe tag]

5 5

This was a great tuna casserole.The celery and red pepper added color and were yummy with the tuna. The sauce was creamy and good too- I used twice the Dijon mustard for more flavor. The potato chips were fun and provided a salty crunch to the topping. I'll be making it again for sure. Thank you, Chef mariajane.