Sarah’s Tuna Casserole

yield: 6 servings

• 2 cans of tuna
• 1 can cream of mushroom soup
• 1/2 bag of egg noodles
• 1 can of peas
• 2 stalks of celery, chopped
• shiracha (hot sauce), you can leave this out if you choose
• 1/4 tsp paprika
• 1/4 cup grated parmesan cheese
• 1/2 cup crushed potato chips
• 4 oz of velveeta, cubed
• salt and pepper to taste

1. preheat oven to 375-degrees
2. cook noodles as directed on package
3. in a bowl combine tuna, cream of mushroom, peas, celery, shiracha, paprika, velveeta, salt and pepper
4. add noodles to mixture
5. pour into 9x9 baking dish
6. top with parmesan and chips
7. bake 30 mins

We tried doing the velveeta on top of the chips at the end by decided to “amend” our version of Sarah’s recipe by adding the cubes into the mixture next time.  And Sarah also recommended using bread crumbs to top the casserole instead of chips…but we had leftover chips so we chose to use those instead.  Either would be delicious!  Also, we did it with about 1/2 tsp of the hot sauce and while it had a very faint hint of it, it wasn’t spicy at all.  Bryker gobbled this recipe up in a hurry – we all did!