This is from my favorite cookbook right now, Chrissy Teigen’s ‘Cravings’. Simple to make, but was a bit too savory (did I put in too much salt?). Probably won’t be making this again…but its pretty!
Things I realized while shopping for these ingredients:
- Shredded extra sharp cheddar is really hard to find. I don’t think it exists..we looked in Stew Leonards, Whole Foods, and Food Universe, and the only extra sharp cheese available is the one in a block. Also, extra sharp cheddar is ‘Tasty’ cheese in Australia. I never questioned what ‘Tasty’ cheese in Australia actually was..its nice that its not orange like the majority of cheddar cheese here in the US
2. I’d never bought plain ‘water-packed’ tuna before. It looks like cat food. I was so surprised that ‘flavored’ tuna was not really a thing here. No John West Mango Chili, Seeded Mustard, or Lemon & Cracked Pepper 🙁 Just plain tuna. Never thought I’d miss putting these flavorful tuna flavors on my toast for breakfast, or when I used to take a can of this and a slice of bread for a cheap lunch when I worked at the ABC
3. I don’t think jalapeño is as common or popular in Australia, in cooking/restaurants, and as a flavo(ur) in itself? At least, I don’t recall it to be..
Serves 8-10
Prep Time: 20 mins (more like an hour!)
Total time: 1 hour 15 mins (…..)
Ingredients
For the Casserole
- 1 pound corkscrew pasta
- 3 (10.75-ounce) cans condensed cream of mushroom soup
- 3 (5-ounce) cans water-packed tuna, drained
- 1 1/2 cups whole milk
- 1 cup frozen peas, thawed
- 1/3 cup chopped celery
- 1/4 cup finely chopped fresh jalapeño peppers
- 3 cups shredded extra-sharp cheddar cheese
- 1 teaspoon freshly ground black pepper
For the Topping
- 3 cups jalapeño-flavor potato chips, crushed
- 1 1/2 cups shredded extra-sharp cheddar cheese
Directions
Prepare the Casserole
- Preheat the oven to 350F (~180C). Coat a deep 9 x 13-inch baking dish with cooking spray or grease it with butter
- In a large pot of salted boiling water, cook the pasta 2 minutes less than the package directions, so they’re a little underdone. Drain
- In a large bowl, combined the drained pasta, mushroom soup, tuna, milk, peas, celery, jalapeños, cheddar, and the black pepper. Pour into a baking dish.
Make the Topping
- In a bowl, combined the potato chips and cheddar. Scatter the mixture on top of the casserole
- Bake until bubbling and the topping is golden brown, 50-55 minutes.
Credit: Chrissy Teigen