This is not my mother’s recipe. It is better! It is also comfort food at our house. The Athlete has been known to eat a large portion of the casserole in one sitting ruining my menu planning for the week because of no leftovers.
I made it for my students on Tuesday and many of them after learning that I was preparing Tuna and Shells turned up their little noses and made remarks that no halfway decent cook wants to hear. But to their surprise with the exception of 2 students they loved it! So will you. It is easy, inexpensive and just plain comforting. This is another one of my favorites made with canned soup. This is just the way that I look at it. If Paula Dean can publish a cookbook that has been on the bestseller list with recipes using canned soup then by gosh I can blog about it!
So here is the recipe that I could not tell you where it came from. I thought that I got it from the box of Mueller’s pasta, but I searched their site and could not find it. If you love canned tuna you are definitely going to love this and even if you don’t love it and love macaroni and cheese it could become a favorite.
Tuna and Shells
- 1 Tablespoon Butter
- 1 small onion minced
- 1 can cream of mushroom soup
- 1 1/4 cups of milk
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon prepared mustard
- 1/4 teaspoon pepper
- 2 cups (8 ounces) shredded Cheddar cheese
- 1 12 ounce can of Albacore Tuna packed in water drained
- 8 ounces small shells or 2 2/3 cups (cook 11 min.)
- 1 cup of crushed potato chips
Cook onion in butter about 3 minutes until soft. Stir in soup, milk, Worcestershire, mustard and pepper. Cook over medium heat stirring constantly until boiling. Remove from heat. Stir in cheese and add tuna. In a 2 quart dish combine sauce and shells. Sprinkle with chips. Bake at 350 degrees for about 30 minutes. Makes about 6 servings.
This is also great the next day, but the chips will not stay crispy. I always add a few more when reheating. I love potato chips!
Now here is what my angels cooked up today. Some good stuff!