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tuna barilla tortellini cream of mushroom soup frozen green pea Cheddar cheese potato chips mushrooms
Viewed: 72 - Published at: 7 years agoIngredients
- 2 (6 ounce) cans canned tuna, drained (solid white albacore is best)
- 1 (9 ounce) bag barilla tortellini (there are several varieties. For this recipe, I used the portabello mushroom, but I've tried them al)
- 1 (10 3/4 ounce) can cream of mushroom soup (use 2 cans if using solid white albacore tuna)
- 1 cup frozen green pea
- 1 1/2 cups shredded cheddar cheese, separated
- 1/2 cup crushed potato chips, any variety (you can substitute bread crumbs, chow mein noodles or cracker crumbs)
- 1 (4 ounce) can mushrooms, drained
Method
- Cook the tortellini in boiling water for about 11 minutes, or according to package directions.
- Turn out into colander and let drain.
- While the tortellini is draining, combine the tuna, soup, mushrooms and 1 cup of the cheese in the tortellini pot.
- Add the drained tortellini and the frozen peas; mix lightly to coat.
- Spoon mixture into an 8X8 square baking dish. Sprinkle with remaining cheese.
- Sprinkle crushed chips over casserole.
- Bake in 350 degree oven for 25-30 minutes.
- Serve with crusty dinner rolls and a green salad for a complete meal!
