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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 analysis per serving (6 servings)
48 grams carbs; 37 milligrams cholesterol; 566 calories; 8 grams monounsaturated fat; 7 grams polyunsaturated fat; 7 grams saturated fat; 24 grams fat; 4 grams fiber; 1290 milligrams sodium; 38 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Cook the fusilli in well-salted water until al dente and drain.
- Step 2
Combine the onions and celery with 2 tablespoons of water and microwave about 7 minutes, until the vegetables are soft.
- Step 3
In a large bowl, combine the tuna, horseradish, mushrooms, condensed soup, garlic powder and the onions and celery. Add the pasta and black pepper to taste and mix thoroughly. Pour into a 1 ½-quart casserole. Top with the grated Cheddar, and then the chips.
- Step 4
Bake for 35 to 40 minutes, until the contents are bubbling and the chips are golden brown.
Private Notes
Comments
I tuned this a little bit:
1. Instead of boiling the pasta, soak it in chicken broth for 30 minutes (Thanks to J. Kenji).
2. Sauté the celery, onions and mushrooms in a little olive oil and butter, then add 3/4 C white wine and reduce.
3. Use 2 cans of soup and one can of milk. Add 1/2 cup additional cheese to the soup mixture and add this to the sauté pan. Simmer 2 min.
5. Use tuna packed in water rather than oil.
6. Top with breadcrumbs rather than chip.
It was great!
Casserole you take to someone home from the hospital. but make one for the family too. Substitute sour cream for one of the cans of soup.
Made tonight w/o cheddar cheese and crushed potato chips, hubby wanted fried onions on top like a green bean casserole... Very tasty but I would omit 1 can of mushroom soup and add milk, it was a little too dense...
Tried this last night and it was okay. I found that the amount of horseradish used dominated the dish. I couldn’t taste the tuna or all the mushrooms I put in there just horseradish and the contrast of cheddar cheese. It’s an inexpensive meal to try, but I will be going back to my old version and using Parm or pecorino cheese instead and no horseradish at all.
We used Mick’s suggestion on the veggies. The only thing I would add is that you need a bigger casserole dish. 1.5 is not big enough. I used a 2.5 and it was still overflowing.
One of the better tuna noodle casseroles out there. I use the traditional egg noodles. As suggested by another reader, sauteing the vegetable in white wine is a winner. For a variation, try dry sherry instead of white wine.