Tuna Casserole


  • 1/2 pound pasta (elbow, macaroni, rotini, etc.)
  • 1 (10 3/4 oz) can condensed cream of mushroom soup, low sodium
  • 1 (10 3/4oz.) can condensed cream of celery soup, low sodium
  • 1 1/4 cups milk
  • 2 (6oz.) cans chunk white or albacore tuna
  • Freshly ground black pepper   
  • 1 cup crushed potato chips or bread crumbs

Preheat the oven to 375 degrees. Cook pasta according to package directions, leaving it firm but thoroughly cooked. Drain and set aside. Meanwhile, combine the mushroom and celery soups and the milk in a saucepan and bring to a simmer. Stir the soup mixture into the pasta, add the tuna and season with black pepper. Pour into a 2 1/2 quart casserole dish and sprinkle with crushed potato chips, or bread crumbs. Cook, uncovered, for about 25 minutes, or until bubbly, heated through and the topping is browned.

If you like, add 1 cup frozen or canned green peas and/or 1/2 cup shredded cheddar cheese.

Sue Glahn