Tuna Pasta Casserole
|Frozen peas||1 Cup (16 tbs)|
|Canned condensed cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Shredded swiss cheese||2 Ounce (1/2 Cup)|
|Canned tuna||6 1⁄2 Ounce, drained, flaked|
|Uncooked corkscrew macaroni/Other macaroni||1 Cup (16 tbs) (2 Cup Cooked Corkscrew Macaroni)|
|Hard-cooked eggs||2 , chopped|
|Crushed potato chips||1⁄2 Cup (8 tbs)|
1. Place peas in small microwave-safe bowl. Cover with vented plastic wrap; microwave on high 4 minutes or until tender. Drain; set aside.
2. In 1 1/2-quart microwave-safe casserole, stir soup until smooth; stir in milk and cheese. Fold tuna, macaroni, eggs and peas into soup mixture. Cover with lid; microwave on high 7 minutes or until hot and bubbling, stirring once during cooking. Let stand, covered, 5 minutes.
3. Sprinkle potato chips over casserole.