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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I have been making this recipe for years. It has a real cheesy smooth sauce. I got it from an old Better Homes and Garden recipe book my mom gave to me years ago. Ingredients:
12 ounces pasta shells |
9 ounces canned tuna, drained |
1/2 cup miracle whip or 1/2 cup mayonnaise |
1 cup celery, diced |
2 cups frozen peas, thawed |
1/3 cup onion, diced |
1 (10 ounce) can cream of mushroom soup |
1/2 cup milk |
1 1/2 cups velveeta cheese, cubed |
potato chip, crushed for top |
Directions:
1. Preheat oven at 425°F.
2. Cook noodles in boiling salted water till tender; drain. Combine cooked noodles, drained tuna, mayonnaise, onion, celery, peas.
3. Blend soup and milk in a saucepan over low heat. Add cheese and salt and pepper to taste; stir until cheese is melted. Add to noodle mixture. Spray a casserole dish with Pam. Put mixture into casserole dish and sprinkle crushed potato chips on top.
4. Bake for about 20 minutes or until bubbly on top.
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