Recipe: Tuna Casserole

During this time of uncertainty, it’s nice to have an old fashioned “taste of home” comfort casserole. Chef Jill shared this updated Tuna Casserole version on WBTV’s QC Life and added a few special ingredients!

Ingredients:

• 12 ounces noodles or pasta

• 2 (10 3/4 ounce) cans cream of celery soup

• 2 (5 ounce) cans of solid white tuna, drained

• 1 (5 ounce) can of sliced water chestnuts ,chopped

• 1 cup frozen 

• 1 cup chopped artichokes

• 1 jar diced pimientos

• 1-1/2 cup grated sharp cheddar cheese, divided

• 1/2 cup crushed potato chips

Directions:

• Preheat oven to 350°F.

• Cook noodles one minute less than directions on package. When finished cooking, drain.

• In a very large bowl, mix together cooked pasta, cream of celery soup, tuna, water chestnuts, peas, artichoke hearts, pimientos and 1 cup of the cheese. Mix until everything is combined.

• Spray a 9×13-inch pan with nonstick cooking spray. Spread casserole mixture into prepared pan. Sprinkle with remaining cheddar cheese 

• Bake for 35-40 minutes or until golden brown and heated through. If noodles are getting too crispy for your liking, cover with foil. Uncover and add potato chips, then cool additional minutes or so until golden brown.