Tuna Casserole Recipe

One of the meal staples at the Campus Kitchen at Gonzaga College High School is tuna casserole. This is one of the first recipes we turn to when we have a shortage of protein. It is very easy to follow, requires only items we regularly have, and doesn't need to be baked at the kitchen.

Ingredients:
2 cans of sweet peas, drained
6 cans of tuna, drained
6 cans of cream of mushroom soup
Elbow pasta (or egg noodles)
One bag of potato chips
Makes about 40 servings

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. Drain. Since we aren't going to bake the casserole (the clients will do that themselves!), we need to run cold water over the pasta after it is finished (1).

The next step is to add the remaining ingredients to the mix. Return the cold pasta to a bowl. Add all of the cans of tuna, sweet peas, and cream of mushroom soup to the bowl and mix it up.

The secret ingredient for this recipe is a small bag of potato chips (2). Have a volunteer crush them in the bag and lightly spread them over the casserole. Once this is done, scoop a healthy serving into each clam shell container. Add a serving of vegetable and dessert and the meal is ready to go(3).


This recipe is a lot of fun for volunteers to follow. It keeps them entertained and busy, and the resulting meal is really delicious.