Tuna Tortellini Casserole

Recipe by Hippie2MARS
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (6 ounce) cans canned tuna, drained (solid white albacore is best)
  • 1
    (9 ounce) bag barilla 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 12
    cups shredded cheddar cheese, separated
  • 12
    cup crushed potato chips, any variety (you can substitute bread crumbs, chow mein noodles or cracker crumbs)
  • 1
    (4 ounce) can mushrooms, drained
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DIRECTIONS

  • 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!
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