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
Directions:
- 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.
Recipe from Cravings cookbook
Posted on Fantastical Sharing of Recipes