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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Tuna/Pasta Bake Recipe

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This recipe for Tuna/Pasta Bake is from The Brackett Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (16 oz.) pkg. medium shells (or pasta of your
choosing)
2 (6 oz.) cans tuna fish, drained
1 cup frozen peas
1 can cream of celery (or chicken) soup
1 can cream of mushroom soup
1-1/2 cups milk
4 to 6 slices American cheese
Potato chips
Salt, pepper, any seasonings of your choice
Directions:
Directions:
Cook the pasta according to directions, adding the frozen peas 3 to 4 minutes before done. Drain.

In the same pot, mix the tuna fish, soups, milk, and seasonings. Stir over a med/low heat until warm and blended. Add the shells and peas to the mixture.

Pour into a 2-1/2 quart casserole or Pyrex baking dish. Spread the cheese slices over the top followed by crushed potato chips

Bake in a 350 degree oven until the sauce begins to bubble at the edges, the cheese melts, and the chips begin to brown.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
American cheese and peas are an addition to the recipe our family used while growing up. When I prepare this, I cut the recipe in half, using the cream of celery (or chicken) soup.

 

 

 

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