Cheryl's Tuna Casserole

This is one of those crowd pleasing recipes that is fast, simple and adaptable to the ingredients you have in your pantry. It is so quick and tasty and I am so honoured to be posting this recipe. Cheryl was a friend, mother, wife, sister-in-law, daughter, aunt and she recently lost her health battle during this terrible pandemic. Her husband Bruce from Edmonton shared this recipe with me. RIP Cheryl, you are missed. 

Cheryl’s Tuna Casserole - Original Recipe 

1 can white tuna

1 can mushroom soup

1 can green peas

2 or 3 cups potato chips

I have taken the liberty to adapt the recipe and add a few things. The original works perfectly but I wanted to make this recipe for a larger group.

Add to this recipe if desired:

2 cups of cooked pasta 

vegetables of choice (I tried cauliflower in the video and I think next time I am trying zucchini)

frozen peas - 2 cups (I didn't have canned peas in my pantry)

(strain peas with hot water to thaw first - they do not need to be pre cooked)

pepper to taste ( Bruce comments that added salt isn't needed as there is already salt in the ingredients)

Drain tuna. Mix tuna, soup, peas and cooked pasta in a microwaveable casserole dish. Leave tuna a bit chunky. Gently mix in potato chips to not break them much and cover the top with chips. Microwave for 4 to 5 minutes or bake in a

preheated oven  (350° 176° C) for 30 minutes. Yummy!

Serve hot.