Tuna Pasta Casserole
Submitted by brownie2677
Microwave tuna pasta casserole with Swiss cheese, cream of celery soup, peas, hard-boiled eggs, and a crunchy potato chip topping. Hot, bubbly comfort food in just 30 minutes, no oven needed.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThirty minutes. One microwave. Zero excuses not to make dinner.
This tuna pasta casserole skips the oven entirely and comes together in a microwave-safe dish with corkscrew pasta, flaked tuna, chopped hard-boiled eggs, and sweet green peas all bound in a creamy celery soup and Swiss cheese sauce.
The finishing touch? A handful of crushed potato chips scattered on top for that salty, crunchy contrast.
It’s retro, it’s unapologetic, and it’s on the table before your oven would’ve finished preheating.
Kitchen Tips
- Stir the casserole once halfway through microwaving so the edges don’t overcook while the center stays cold.
- Let it stand covered for 5 minutes after cooking. The carryover heat finishes the job and the sauce thickens as it rests.
- Add the potato chips right before serving so they stay crispy. Sprinkle too early and they turn soggy.
Ingredients
Directions
Place peas in small microwave-safe bowl.
Cover with vented plastic wrap; Microwave on HIGH 1 to 2 minutes or until tender.
Drain and set aside.
In 1½ quart microwave-safe casserole, stir soup and milk until smooth.
Stir in cheese.
Fold tuna, macaroni, eggs and peas into soup mixture.
Cover with lid; microwave on HIGH 5 to 7 minutes or until hot and bubbling, stirring once during cooking.
Let stand, covered, 5 minutes.
Sprinkle potato chips over casserole.
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