Tuna Casserole

Ingredients

• ½ pound fusilli
• 2 medium onions, roughly chopped
• 1 cup celery, chopped
• 3 6-ounce cans of oil-packed tuna, drained
• ⅓ cup prepared horseradish
• ⅓ cup canned or fresh mushrooms, chopped
• 2 cans (10 ounces each) of condensed cream of celery or cream of mushroom soup
• ½ teaspoon garlic powder
• Black pepper to taste
• 1 cup sharp Cheddar cheese, grated
• 1 ½ cups potato chips, crushed

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    495 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 44 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 36 grams protein; 34 milligrams cholesterol; 728 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Preheat the oven to 350 degrees. Cook the fusilli in well-salted water until al dente and drain.
2. Combine the onions and celery with 2 tablespoons of water and microwave about 7 minutes, until the vegetables are soft.
3. In a large bowl, combine the tuna, horseradish, mushrooms, condensed soup and garlic powder. Add the pasta and black pepper to taste and mix thoroughly. Pour into a 1 1/2-quart casserole. Top with the grated Cheddar, and then the chips.
4. Bake for 35 to 40 minutes, until the contents are bubbling and the chips are golden brown.

1 hour