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Pasta shells topped with potato chips scooped from a casserole dish
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Potato Chip Topped Tuna Casserole (Cream Soup Free!)

Course Main Course
Cuisine American
Keyword Casserole, Fish
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Ashley Lecker

Ingredients

  • 8 oz small shell shaped pasta
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 ½ cups milk
  • 1 ½ cups shredded cheddar jack cheese, divided
  • ½ cup shredded swiss cheese
  • 5 oz canned tuna packed in water, drained
  • ½ cup frozen peas
  • ½ cup sliced fresh mushrooms
  • Salt and Pepper, to taste
  • 1 cup crushed plain potato chips

Instructions

  • Pre-heat oven to 350 degrees F.  Lightly grease an 8x8 casserole dish with cooking spray and set aside. 
  • Cook pasta according to package instructions. Drain and set aside. 
  • In a large pot, melt the butter and whisk in the flour. Whisk for 1-2 minutes over medium heat. Adjust heat if needed to avoid burning. 
  • Slowly whisk in the milk. Continue whisking and allow the sauce to thicken-slightly simmering-for about 2 minutes over medium-low heat. 
  • Once sauce has slightly thickened add the cheeses (reserving ½ cup of the cheddar jack for topping). Whisk till all cheese is melted. Gently stir in the pasta, peas, tuna and mushrooms. Season with salt and pepper. 
  • Top with crushed potato chips. Bake 25-30 minutes.