TUNA NOODLE CASSEROLE

Ingredients:

1 Package 500g pasta of your choice
1 Can of tuna (drained)
1 Can of mushroom soup (284ml or 10 oz can)
2 Stalks of celery, washed and cut small
1 Small onion, diced small
1 Tablespoon of margarine (or butter)
½ a mushroom soup can of Milk (142ml or 5 oz)
Salt and pepper to taste
Ripple chips

Directions:

Follow the pasta cooking directions on the package. Drain and set aside. In a medium pan, melt the margarine (or butter) over medium heat. Add the chopped celery, onion, salt and pepper to the pan. Cook on medium until the celery is tender. Add the drained tuna into the pan and saute for 1 minute. Add the mushroom soup and a half of “mushroom soup can” of milk. Allow the entire mixture to simmer for 2 minutes. Add the cooked pasta. Garnish with a few ripple chips.

This recipe makes for 6 servings.

Note: This dish is really good the next day and freezes quite well.

Recipe provided by
Shawn Stewart and Amanda Goodwin,
Owners and chefs of Phoenecia Mediterranean Cuisine,
Nanaimo, British Columbia, Canada

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