Cheesy Tuna Linguine & Mushroom Casserole ( Tuna Noodle )

It's easy to cut and freeze portions for those days I'm hungry and too tired to cook.

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• Saute

•  olive oil
• 3  garlic cloves, chopped
• 1  onion, chopped
• 1⁄2 cup celery, chopped
• 1  cup mushroom, rough chop (I use a medley of Oyster, Kikurage, Shitake and Champignon)

• Microwave

• 8  ounces  kraft brand  neufchatel cheese
• 1 (10 1/2ounce) can  cream of mushroom soup
• 3⁄4 cup milk

• Remaining Ingredients

• 1⁄4 cup cheddar cheese, shredded
• 1⁄4 cup parmesan cheese, shredded
• 1  lb linguine, cooked and drained
• 12  ounces  canned albacore tuna, drain and rough chunk
• 1⁄2 cup  shredded medium sharp cheddar
• 1⁄2 cup  jalapeno potato chips, crumbled (I use Lay's Bistro Gourmet )

Directions

1. Heat oven to 350°F.
2. Lightly oil a 13 x 9 baking dish, set aside.
3. Sauté garlic, onion and celery in olive oil till translucent, stir in mushrooms, set pan aside.
4. In a large microwave safe bowl combine Neufchatel cheese, soup and milk, heat to warm, whisking till smooth.
5. Add sauté mixture and the next two cheeses to bowl, stirring to combine.
6. Into the same large bowl add the linguine and tuna, add these in small increments to coat evenly. Pour into prepared baking dish. Top with remaining cheddar cheese and potato chips.
7. Bake 20- 25 minutes until hot and golden. Ovens vary.