Recipe - Tuna Casserole

My roommate (Linda - she asked me why I don't refer to people by their names before so here...) and I bought a lot of canned albacore at the beginning of the school year and realized that there is a lot left still. I took it upon myself to make a mission of making tuna-related dishes (I made fish cakes once really quickly) so a casserole popped up as something to make. I think it turned out quite well - check it out and tell me if you like this combination!

Step 1: Ingredients (serving size: 4-5 portions)

• black pepper, to taste
• garlic salt, to taste
• sour cream and onion potato chips, crushed
• 1/4 cup of yellow onion, diced
• 1 cup of shredded cheddar cheese
• 1 cup of green peas
• 1 can of condensed cream of mushroom soup, 10.75 oz
• 2 cans of tuna, drained, 7 oz each
• 4 oz of macaroni pasta

Step 2: Mixing the ingredients
Start water to boil your pasta. Make sure the water is salted before you put in the pasta. Dice up your onion (refer to this link on how to avoid crying while cutting them). If your peas are frozen, defrost them. In a separate bowl, make sure to mix your cream of mushroom soup with water per the instructions on the can. Once the pasta is cooked, mix it altogether with the cheese, peas, tuna, and onion in your casserole dish. Salt and pepper to taste.


Step 3: Adding the soup and topping
Preheat the oven at 350 degrees Fahrenheit. Once the ingredients have been mixed well, pour the cream of mushroom soup mixture over it all. Then, crush the potato chips over the casserole to create a heavy topping. If you have more cheddar cheese, sprinkle some of that over the top as well.

Place the casserole dish uncovered into the oven and let it bake for 25-30 minutes. The ingredients you put in there should all be ready-to-eat before baking anyhow. The pasta will soak up a little bit of the casserole sauce so hopefully your dish will turn out just right in terms of dryness or watery-ness. Enjoy the dish!