Tuna and Chip Casserole

Canned tuna can be used in so many ways.  In this tuna and chip casserole, crushed potato chips add a nice crunch.

Here’s the recipe:


  • cooking oil

  • 2 servings of cooked rotini pasta

  • 2 cans of tuna fish

  • 2 cloves of garlic minced

  • 1 small onion diced

  • 2 stalks of celery diced

  • 1 cup of frozen peas

  • 1 can of cream of mushroom soup

  • 2 cups of roughly crushed plain potato chips

  • 1 cup of milk

  • salt

  • black pepper


  • Heat the oven to 325°F

  • Heat some oil in a pan and add the garlic and onions and cook for 6 minutes.




  • Put the celery and peas in the pan and cook for 10 minutes.




  •  Add the tuna and mix it well.




  • Then add the cooked rotini, soup, milk, salt and black pepper to taste and cook for 10 minutes.




  • Now that the sauce has thickened, transfer everything to an oven safe casserole dish and top it with roughly broken potato chips and bake it in the oven for 20 minutes.












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