Fish and Chips Casserole

Serves: 4

Start-to-Finish: 50 minutes

Ingredients:

2 ½ cup dried rigatoni noodles (don’t overdo the quantity of noodles)

6 cup water

1 (10-oz) can cream of chicken soup

½ cup evaporated milk (or 1 (5-oz) can evaporated milk)

1 (6.4-oz) pkg tuna

¼ tsp garlic salt

1 TBSP chopped freeze-dried onions

1 (1-oz) snack bag potato chips, crushed

Optional Fresh Ingredients:

½ cup shredded monterey cheese

1 cup chopped celery

Directions:

1. In a large pot, bring 6 cups water to a boil.

2. Preheat oven to 350°F.

3. When water boils, cook noodles for 13 minutes and drain.

4. In a large casserole dish, combine cream of chicken, evaporated milk, tuna, garlic salt, and freeze-dried onions. If using optional fresh ingredients combine them now as well. If you feel the mixture is too thick you can add up to ½ cup of the cooking water to thin the mixture down.

5. Add noodles, mix well and spread evenly into casserole dish.

6. Top with crushed potato chips.

7. Bake at 350°F for 15 minutes or until the top is golden brown.