Cheesy Tuna Shell Casserole

My tried and true tuna noodle casserole recipe that is cheesy and oh so comforting!

This is classic tuna casserole with a little extra love...and by love, I mean CHEESE! After years of making tuna noodle casserole, I figured out which variations of ingredients made the best combination (or at least our favorite combination). First, I love cream of celery instead of cream of chicken. I don't know why but it just really works. Second, shell pasta is a must because it really grabs and holds the flavors of the casserole. They are the perfect vessels for flavor! Lastly, loads of cheese makes the whole thing perfection! I love peas in my tuna noodle casserole and tend to prefer frozen peas over canned peas. If I do frozen peas, I toss them in with the pasta while it cooks.

Update 2/2/13: One of my all-time favorite recipes that is my own. I crave this all the time! Recently we tried this good ole favorite with homemade cream of celery soup, so I got a couple new pictures. It was incredible with homemade. I also used sharp cheddar, which I highly recommend.

What you need:

• 1 to 2 cans chunk light tuna in water, drained
• 1 can cream of celery soup (has to be celery - trust me, I picked up chicken on accident)
• Medium shells (about 2/3 a 1 lb. box)
• 1 cup mild cheddar cheese, shredded
• Peas (optional, I omit it most of the time because my kids and husband don't really like peas)

Directions: 

1. Cook pasta al dente according to package directions. If using frozen peas, toss in with pasta. Drain.
2. Immediately add tuna, soup, and cheese. If using canned peas, add here. 
3. Mix well and heat through on low heat, stirring frequently.

Fantastical Original