Tuna & Twisted Pasta Cheddar Melt

• 3 cups corkscrew macaroni, uncooked
• 6 cups chicken broth
• 1 (10 ounce) can cream of mushroom soup, can use lowfat version
• 1 cup milk, any type
• 1 (6 ounce) can tuna, drained
• 1 stalk celery, minced
• 1 small onion, minced
• 2 teaspoons butter
• 14 cup frozen peas
• 6 ounces sharp cheddar cheese, shredded
• 2 cups potato chips, crushed

1. Preheat oven to 350.
2. Cook pasta in broth according to pasta package directions, less 2 minutes.
3. Do not over cook.
4. Drain.
5. HINT: Drain cooked noodles over frozen peas to defrost.
6. While pasta is cooking:
7. 1) Melt butter over medium heat.
8. Saute celery & onions in butter until tender.
9. 2) In a bowl, combine soup, milk, tuna; stir to combine;
10. 3) Stir in cheese, add to noodles.
11. Stir in peas.
12. Put in an 8x8 casserole.
13. Bake in a 350 oven until bubbly.
14. Approximately 45 minutes.
15. Cook longer if the sauce is not medium thick in consistency or desired consistency.
16. Top with crushed potato chips, bake for 5 more minutes.

corkscrew macaroni, chicken broth, cream of mushroom soup, milk, tuna, celery, onion, butter, frozen peas, cheddar cheese, potato chips

Taken from www.food.com/recipe/tuna-twisted-pasta-cheddar-melt-280701 (may not work)