In a time of Whole 30 and Paleo, you just don't see as many "casseroles". Chris loves a good casserole. This recipe is from his mom and I don't think I have made it since we were first married. He was wanting something with texture - he even mentioned wanting potato chips on top. I remembered this recipe and dug it out of my collection. He LOVED it! This is a great easy, quick family recipe since you can keep a can of tuna in your pantry and whip it up when needed.
Crunchy Tuna Casserole
1 cup elbow macaroni, cooked
1 10 1/2 oz can cream of mushroom soup (or cream of onion or celery, etc)
2/3 cup milk
1 Tbsp finely minced onion
2 Tbsp finely chopped green pepper (I used 3 minis that were red and yellow)
1 2 oz jar of chopped pimento, drained
Salt and pepper
4 oz grated sharp cheddar cheese
1 large can ( 10 - 12 oz ) tuna, drained (I like solid white tuna)
crushed potato chips for the top
Combine soup, milk, onion, green pepper and mix well. Add drained tuna and salt and pepper. Add cheese and combine well and fold in cooked pasta. Pour into a prepared 1 1/2 - 2 quart pan. Bake at 350 for 25 - 30 minutes or until bubbly around edges. Remove from oven and top with crushed potato chips and bake for another 5 - 10 minutes or until nice and brown. Serve warm with a side salad or green vegetable.