Tuna Casserole: Cheating Style

I have only ever made tuna casserole completely from scratch. I’m talking about cutting up the mushrooms and making the creamy base as well as everything else by hand. However, I saw a can of mushroom soup on the clearance shelf at the store and decided to see how the more conventional style tuna casserole stood up to mine.

Please note, my from scratch version of tuna casserole and tuna casserole (take 2) are much much tastier. But if you are short on time, this version is…acceptable.

RECIPE: Tuna Casserole: Cheating Style
Makes 4-6 Servings

Cast iron pot
Cutting Board
Cast iron pan
Cheese Grater
Can Opener
Baking Dish 8×8
Oven set to 375 degrees

1 1/2 Cups Macaroni Pasta
Half an Onion
Cream of Mushroom Soup
Black Pepper
2 Cans of Tuna
4 ounces Cheddar cheese
Potato Chips

1) In a pot of water, cook the macaroni pasta as directed on the box.
2) Dice the onion and begin cooking it in a cast iron pan.

3) When the onion is translucent, pour the cream of mushroom soup over it. Heat and season with some rosemary, a tiny bit of sage, and some fresh ground black pepper.
4) Shred the cheddar cheese and open the cans of tuna.
5) Drain the pasta and pour into the baking dish.
6) Mix in the cream of mushroom soup, the cheddar cheese, and tuna into the pasta.
8) Sprinkle the top with potato chips.
9) Bake until hot throughout and the chips begins to toast, about 10-15 minutes. DSCF0328

I definitely recommend serving this dish with a solid hot sauce that can impart some extra flavor!

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