Tuna Tortellini Casserole

"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!"
 
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Ready In:
50mins
Ingredients:
7
Serves:
6
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ingredients

  • 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 cup frozen green pea
  • 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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Reviews

  1. 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!
     
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Tweaks

  1. 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!
     

RECIPE SUBMITTED BY

I'm an Arkansas native but spent my teen-aged years in Memphis. I have four grown sons and 12 grandchildren. I currently live in Chattanooga, TN and cook mainly for just two, which has been quite an adjustment!
 
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