- 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
