I’m not sure if this is a Texas recipe or a Southern recipe in general, but I have been eating tuna casserole since I was little. After I saw it featured on an episode of Reba (Barbara Jean makes a casserole with two kinds of potato chips), I knew it had to be something to do with my Mom’s Texas roots that this recipe has been so popular in our family. It probably won’t get me featured in Bon Appetit’ magazine but my husband and I love it!
2 cans of tuna
4 bags of single serving potato chips, or half of a large bag (I prefer the plain, but you can just go wild with the options out there, hahaha)
1 can cream of celery
Preheat oven to 350 degrees.
Drain tuna well. Mix together tuna, cream of celery and half of the potato chips. Spray a small deep sided pan with cooking spray. Spoon mixture into pan, cover with remaining potato chips. Cook for 25 minutes until heated through.
* If you have unused tomatoes left from the Cheesy Chicken Orzo dish (featured in a previous post) I use them as a side dish with the tuna casserole. Simply cut the tomatoes in half place on a foil lined deep sided cookie pan (not the flat kind, the tomatoes will fall off) and toss with a bit of olive oil, salt, and pepper. Roast in the oven with the casserole for the same temperature and time.