Boring tuna noodle casserole, begone! This casserole is spicy and cheesy in all the best ways!
One of my favorite cookbooks ever is Chrissy Teigen's Cravings cookbook and I have already made multiple recipes multiple times from it. This tuna casserole is one of those recipes I have made multiple times because we all love it so much. It also makes so much casserole that we have lots of leftovers. What I love about this recipe is that it takes classic elements of a tuna noodle casserole like cream of mushroom soup, peas, and a crunchy chip topping and then takes them to the next level. Jalapeno kettle chips, an insane amount of cheese, fresh jalapenos, and corkscrew pasta make this the most awesome tuna casserole EVER.
(Print)
What you need:
- Kosher salt
- 1 lb. corkscrew pasta
- 3 cans (10.75 oz. each) cream of mushroom soup
- 3 cans (5 oz. each) chunk solid tuna in water, drained
- 1 1/2 cups whole milk
- 1 cup frozen peas, thawed
- 1/3 cup chopped celery
- 1/4 cup finely chopped fresh jalapeno peppers
- 3 cups shredded extra sharp cheddar cheese
- 1 tsp. ground black pepper
- 3 cups jalapeno flavor potato chips (Tim's Cascade brand are best, if you can find them), crushed
- 1 1/2 cups shredded extra sharp cheddar cheese
- Cook pasta in salted boiling water 2 minutes less than package directions, then drain.
- In a large bowl, combine cooked pasta, soup, tuna, milk, peas, celery, jalapenos, 3 cups cheddar cheese, 1 1/2 tsp. salt, and pepper.
- Pour into a greased 9x13-inch baking dish.
- In a medium bowl, combine chips and 1 1/2 cups cheddar cheese. Evenly distribute on top of casserole.
- Bake in a preheated 350 degree oven for 50 to 55 minutes or until topping is golden brown and casserole is bubbling.
While I am on some unconventional tuna recipes, this Tuna Melt Quesadillas recipe is one of my favorite tuna recipes! I am obsessed with lemon pepper tuna, so this Lemon Pepper Tuna Lettuce Wraps recipe from It's a Keeper looks like such a keeper! :) See what I did there?!
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