Clipper Ship Casserole

I'm not a big tuna casserole fan - in fact, this is the only one I will eat. I make it when I get bored with ground beef and chicken and need something budget-friendly. Please Note: Leftovers are not quite as good as the corn chips lose their crunch, so it is best when eaten the same day. Not so much a concern for me, as my husband will eat almost anything and doesn't care about the soggy corn chips. The kids and I just save any leftovers for him! : )

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1⁄2 cup  finely chopped onion
• 1⁄2 cup  finely chopped celery
• 1⁄4 cup  chopped green pepper
• 2  tablespoons  vegetable oil
• 1 (15 ounce) can tomato sauce
• 1 (4 ounce) can mushrooms
• 1⁄2 cup mayonnaise
• 2 (6 1/2-7 ounce) cans chunk tuna, drained
• 1⁄2 teaspoon garlic powder
• 1 1⁄2 teaspoons  Old Bay Seasoning
• 6  ounces  shredded sharp cheddar cheese
• 8  ounces shell macaroni, cooked and drained
• 2  cups  crushed  corn chips

Directions

1. In skillet, cook onion, celery and green pepper in oil until tender.
2. Stir in tomato sauce, mayo, tuna and seasonings; simmer 5 minutes.
3. In a 2 quart casserole, layer half the macaroni, half the tuna, half the cheese and.
4. half the corn chips. Repeat layers.
5. Bake at 350* for 30 minute Serves 6.