Recipe by Hippie2MARS
Necessity is the mother of invention! I threw this one together at the last minute when I had a craving for tuna noodle casserole and didn't have any egg noodles on hand. It is so very yummy!
Top Review by Swan Valley Tammi
Threw this together last night at the last minute and it was very nice. I used green beans instead of peas and didn't bother with any crunch topping, although I've since decided that the saltiness of plain ripple chips would've been perfect. Thanks for a tasty, quick, simple, all-in-one recipe!
- 2 (6 ounce) cans canned tuna, drained (solid white albacore is best)
- 1 (9 ounce) bagbarilla tortellini (there are several varieties. For this recipe, I used the portabello mushroom, but I've tried them al)
- 1 (10 3/4 ounce) can cream of mushroom soup (use 2 cans if using solid white albacore tuna)
- 1 cup frozen green pea
- 1 1⁄2 cups shredded cheddar cheese, separated
- 1⁄2 cup crushed potato chips, any variety (you can substitute bread crumbs, chow mein noodles or cracker crumbs)
- 1 (4 ounce) can mushrooms, drained
Directions See How It's Made
- Cook the tortellini in boiling water for about 11 minutes, or according to package directions.
- Turn out into colander and let drain.
- While the tortellini is draining, combine the tuna, soup, mushrooms and 1 cup of the cheese in the tortellini pot.
- Add the drained tortellini and the frozen peas; mix lightly to coat.
- Spoon mixture into an 8X8 square baking dish. Sprinkle with remaining cheese.
- Sprinkle crushed chips over casserole.
- Bake in 350 degree oven for 25-30 minutes.
- Serve with crusty dinner rolls and a green salad for a complete meal!