Prep 20 mins
Cook 30 mins
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!
- 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
- 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!
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!