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“Quick, easy casserole after a day at work or school. There are many varieties; I like potato chips on mine for the added salt and crunch. I've learned to bake it in a shallow dish, so that everyone gets plenty of chips in their portion, in order to avoid conflict at the dinner table.”
READY IN:
40mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

  • 1 (7 ounce) packageuncooked elbow macaroni
  • 1 (6 ounce) can tuna in water, drained
  • 1 (10 3/4 ounce) can condensed cream of celery soup
  • 1 cup milk
  • 1 cup frozen peas, thawed
  • 3 teaspoons minced dried onion
  • 14 teaspoon salt
  • 18 teaspoon pepper
  • 13 cup crushed potato chips

Directions

  1. Cook macaroni according to package directions.
  2. Meanwhile, in a large bowl, combine the tuna, soup, milk, peas, onion, salt and pepper.
  3. Drain cooked macaroni; Add to tuna mixture and mix well.
  4. Add to tuna mixture and mix well.
  5. Transfer to a 2-qt. baking dish coated with cooking spray.
  6. Sprinkle on top of casserole with potato chips.
  7. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

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