Name: Tuna Noodle Casserole II
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Uncooked pasta shells - 1 (16 ounce) package; Tuna, drained - 2 (5 ounce) cans; Condensed cream of mushroom soup - 1 (10.75 ounce) can; Condensed cream of celery soup - 1 (10.75 ounce) can; Milk - 1 ¼ cups; Salt - 1 teaspoon; Ground black pepper - ¼ teaspoon; Crushed garlic - 1 teaspoon; Processed American cheese - 4 slices; Crushed potato chips - 1 ½ cups

Ingredients for - Tuna Noodle Casserole II

1. Uncooked pasta shells 1 (16 ounce) package

2. Tuna, drained 2 (5 ounce) cans

3. Condensed cream of mushroom soup 1 (10.75 ounce) can

4. Condensed cream of celery soup 1 (10.75 ounce) can

5. Milk 1 ¼ cups

6. Salt 1 teaspoon

7. Ground black pepper ¼ teaspoon

8. Crushed garlic 1 teaspoon

9. Processed American cheese 4 slices

10. Crushed potato chips 1 ½ cups

How to cook deliciously - Tuna Noodle Casserole II

1 . Stage

Boil pasta in lightly salted water for 10 minutes, or until al dente; drain well. Return the pasta to the pot it was cooked in.

2 . Stage

Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2 quart casserole dish with cooking spray.

3 . Stage

Mix tuna with cream of mushroom soup, cream of celery soup, milk, salt, black pepper, and garlic in a medium saucepan. Place pan over medium low heat, and heat through. Alternatively, place these ingredients in a microwave safe dish, and warm in the microwave.

4 . Stage

Mix tuna mixture with pasta. Spread 1/2 of the noodles into the prepared dish. Arrange the cheese slices over the noodles, then spread the remaining noodle mixture over the cheese. Top with crushed potato chips.

5 . Stage

Bake, uncovered, for 20 to 30 minutes; cook until the casserole is hot, and the chips begin to brown. Let cool for 10 minutes before serving.