Potato Chips on My Tuna Casserole? Yes, please!

Eighteen years ago I began a quest to discover foods that my 3 children would enjoy eating. Hardly ever did they all like the same food at the same time, or even liked foods that other American children ate. Pizza, hot dogs, and peanut butter & jelly sandwiches were all scrutinized and reconfigured. And they were fine one week and disgusting the next! Personally, I believe removing the cheese from pizza is preposterous, but my youngest child did just that. This same child loved bologna and mayo sandwiches until one day she decided that she wanted the sandwich - but hold the bologna. She ate mayo sandwiches for at least a year. She was also the holdout for the following recipe for tuna casserole, but finally decided that it was delicious about 10 years ago.

3 small or 2 large cans of white albacore tuna in water

1 can of Campbell's Healthy Request Cream of Mushroom soup

2-3 stalks celery, chopped

1/2 lb. Farfalle pasta, cooked for 8 minutes in salted boiling water

Onion powder, salt, and pepper to taste

1/2 cup milk

1 package shredded sharp cheddar cheese (or any mixture of cheddar)

Lightly salted potato chips, crushed

Preheat oven to 325 degrees

Mix together the tuna, soup, and celery. Combine with the cooked and drained pasta. Add onion powder, salt, and pepper to your liking (the soup is low sodium). Add milk and stir thoroughly. Optionally, you can add some of the cheddar to the mixture.

Spray a 9 X 13 inch glass baking dish with cooking spray. Add mixture and cover with tin foil.

Cook for 30 - 45 minutes. Remove foil.

Top mixture with cheddar cheese and cook uncovered for 10 minutes.

Put crushed potato chips on top to cover and cook for 5 more minutes.

Forty years ago my mother lived this same scenario and my siblings and I were in agreement - absolutely fabulous!