Don't you just love casseroles? They're relatively simple to throw together and you can make them up in advance if you need, then bake right before you want to serve. We've had a busy spring in our new house, so the art of the casserole has come in handy.
Here's what you need:
3 12 oz. packages of tuna in water (get the low sodium variety!)
1 can low-sodium cream of mushroom soup (use two cans if you like it creamier)
1/2 Tbsp black pepper
1 tsp Old Bay seasoning
1 tsp Kosher Salt
1 bag frozen peas
1/2 12 oz bag of broad egg noodles
A couple handfuls of crushed lightly salted potato chips
Here's what you do:
Start your water boiling for the pasta.
Next dice up the shallot.
Heat a skillet over medium heat. Coat the bottom with about a tablespoon of olive oil and add the shallots to the pan.
Saute the shallots for a couple minutes to soften them, then add the peas.
While the peas are heating through, drain the water off of the tuna and add to a large bowl with the salt, pepper and Old Bay.
By now, our water was boiling, so drop the pasta in for about 10 minutes. Also, preheat your oven to 350 right now.
Once the peas have heated through, add them to the tuna mixture.
Once your noodles are cooked, drain and add to the mix.
Pour everything into a casserole dish. This is where you can place in the fridge overnight and bake later.
Crunch up a few handfuls of potato chips to cover the top.
Bake for 20-25 minutes, or until the chips are brown and crispy.