Tuna Casserole

Name: Tuna Casserole
Ingredients: 1/2 pound fusilli; 2 medium onions, roughly chopped; 1 cup celery, chopped; 3 6-ounce cans of oil-packed tuna, drained; 13 cup prepared horseradish; 13 cup canned or fresh mushrooms, chopped; 2 cans (10 ounces each) of condensed cream of celery or cream of mushroom soup; 1/2 teaspoon garlic powder; Black pepper to taste; 1 cup sharp Cheddar cheese, grated; 1 1/2 cups potato chips, crushed

11 ingredients

8 steps

Ingredients

1/2 pound fusilli
2 medium onions, roughly chopped
1 cup celery, chopped
3 6-ounce cans of oil-packed tuna, drained
13 cup prepared horseradish
13 cup canned or fresh mushrooms, chopped
2 cans (10 ounces each) of condensed cream of celery or cream of mushroom soup
1/2 teaspoon garlic powder
Black pepper to taste
1 cup sharp Cheddar cheese, grated
1 1/2 cups potato chips, crushed

Directions

1

Preheat the oven to 350 degrees.
2

Cook the fusilli in well-salted water until al dente and drain.
3

Combine the onions and celery with 2 tablespoons of water and microwave about 7 minutes, until the vegetables are soft.
4

In a large bowl, combine the tuna, horseradish, mushrooms, condensed soup and garlic powder.
5

Add the pasta and black pepper to taste and mix thoroughly.
6

Pour into a 1 1/2-quart casserole.
7

Top with the grated Cheddar, and then the chips.
8

Bake for 35 to 40 minutes, until the contents are bubbling and the chips are golden brown.