Its the last Lenten Friday of the year and I ran out of ideas on what to make for dinner that didn't require any meat. We already had pasta with Tomato Basil Marinara Sauce for lunch today. I love spaghetti, but not much to want to eat it everyday. We've had this pasta dish twice this week. So the only option left to make is another tuna dish. As you may remember, I wasn't too happy with the last Tuna Noodle Casserole I made last week. A co-worker of mine emailed me and told me how seeing my casserole reminded her of her mom's. So she gave me a similar recipe that uses potato chips as the topping. I was intrigued with the potato chips. So it gave me the idea to use it on my next attempt at a Tuna Casserole. Thanks for the idea, Bonnie!
I remember a recipe I came across that used Alfredo sauce in the Tuna Casserole. I thought this was finally the recipe that would replicate the Tuna Helper I loved to eat when I was kid. So I decided to modify that recipe and incorporate some of the elements from my co-worker's recipe to make my own version of Tuna Casserole. This recipe would've been awesome if I had used a better quality Alfredo sauce. Maybe even a homemade Alfredo Sauce. That's why I never like using bottled Alfredo sauce. Other than that, this was a great recipe that hubby loved. So I'll be making this one again with better Alfredo sauce.
1/2 lb. shell pasta (cooked al dente)
1 jar prepared Alfredo Sauce
1 tsp. dried oregano
1 tsp. dried basil leaves
salt to taste
1/4 cup frozen peas
1/4 cup canned corn
5 oz canned tuna
crushed potato chips for topping
1) Preheat oven to 350 deg F. Grease a casserole dish.
2) In a medium saucepan, heat Alfredo sauce to boiling. Add seasoning and continue boiling for another minute. Stir in pasta, peas corn and tuna until well incorporated. Pour into prepared casserole dish and top with crushed potato chips. Bake for 30 minutes or until bubbly.