I have a hard time replicating my Dad’s amazing tuna casserole recipe but this was a good second option. When I picked up Chrissy Teigen’s new cookbook I knew this was definitely a recipe I had to try! I did make quite a few modifications to this but I’m sure the recipe as is would be great too!
See below for Chrissy’s original recipe and my modifications in parenthesis
1 lb. corkscrew pasta (I used whole wheat penne)
3 cans of cream of mushroom soup
3 cans (5 ounce) water-packed tuna
1 1/2 cups whole milk (I used 2%)
1 cup frozen peas (I used carrots instead)
1/3 cup chopped celery
1/4 cup jalapeno peppers (if you like it hot leave in the seeds! I skipped the jalapenos because Alen isn’t really a fan)
3 cups extra sharp shredded cheddar cheese
1 tsp. ground pepper
3 cups jalapeno flavored chips
1 1/2 cups extra sharp shredded cheddar cheese
Preheat oven to 350 degrees.
Cook pasta until al dente, because you will bake this you want to under cook it a bit.
In a large bowl mix all of the other ingredients together. Once pasta is finished mix that in as well.
Grease a 9×13 pan and pour in mixture. Top with crushed chips and cheese.
Bake for 50-55 minutes or until the sizes are bubbly and the topping is browned.
*Additional Modifications & Suggestions:
-Even with skipping the jalapenos in the recipe the chips give it a little kick and a really good flavor. I think next time I’ll add some panko into the topping mixture to make it extra crunchy.
-I’d recommend sauteing the celery and carrots (if you choose carrots over peas) before adding it to the mixture. They were still a bit crunchy even after almost an hour in the oven.
Chrissy’s cookbook is definitely worth checking out, I’ll be making a lot of these recipes!