Mini Tuna Casseroles

By shauna

Ingredients

• 9 oz. Uncooked Rotini Pasta
• 1 Tbsp. Unsalted Butter
• 1/4 C. each Diced Onion & Celery
• 1/2 C. Sliced Fresh Mushrooms
• 1 tsp. each Minced Garlic & Dijon Mustard
• 2 C. Shredded Cheddar Cheese, divided
• 2 6 oz. Cans Chunk Light Tuna In Water, drained
• 2 Cans Condensed Cream Of Mushroom Soup
• 1 C. 2% Milk
• Salt & Freshly Ground Black Pepper To Taste
• 1 C. Crushed Potato Chips

Preparation

Step 1

Cook pasta in lg. pot of boiling, salted water till al dente; approx. 8-10 min. Rinse with cold water, drain & set aside. While the pasta is cooking, add the butter, onion & celery to a sm. skillet over med. heat. Cook, stirring occasionally till translucent, about 5 min. Add the garlic & mushrooms & cook 2 min. more, remove from heat. Preheat oven to 425. In a lg. bowl, mix together the onion mixture, Dijon mustard, 1 C. cheddar cheese, tuna, mushroom soup, milk, salt & pepper. Stir in the cooked pasta. Place 6 1C. baking dishes on a foil-lined baking sheet. Fill each dish with the tuna mixture & top with the crushed potato chips & the remaining cheddar cheese. Bake for 10 min, or till the cheese is melted & bubbly & the chips are lightly browned. Serve immediately.