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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Here is a recipe that my husband taught me to cook as his mum made this for him as a kid. It's on our menu at least once a month, it's simple, economical and tastes great with a tossed green salad and garlic bread. Ingredients:
1 (16 ounce) packet pasta shells, cooked and drained |
2 cups cheese, cheddar, swiss, mozzarella, pepper jack, etc. reserve 1/2 cup for the topping |
2 (6 ounce) cans tuna fish (packed in water and drained) |
1 cup frozen peas |
2 (10 1/2 ounce) cans cream of mushroom soup, undiluted |
3 dashes fresh ground black pepper (or to taste) |
2 tablespoons dried tarragon |
2 cups potato chips, crushed (uk crisps) |
Directions:
1. Cook shell noodles till just al dente. Drain noodles and toss with the cheese of your choice.
2. In a large oven proof dish put tuna fish, peas, mushroom soup fresh pepper and tarragon. Add cooked noodles w/cheese to dish and combine really well.
3. Add the crushed potato chips/crisps on top. Top with the remaining 1/2 cup of cheese.
4. Cover with lid or foil.
5. Bake in a preheated 350 degree oven for 45mins or until bubbly and heated through, removing lid or foil for the last 15mins of baking time.
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