Chrissy Teigen's Cheesy Jalapeno Tuna Noodle Casserole

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I consider scombroid noodle casserole to be classic Artifact affluence content (why yes, I did cultivate up in the Midwest), but Chrissy's variation is kicked up a snick by the plus of jalapeños in the casserole itself, and crunchy jalapeño potatoes chips sunbaked with the mallow on top. She unapologetically calls for "cans, cans, cans" (because that's the way she likes it).

Chrissy Teigen's Cheesy Jalapeño Tuna Noodle Casserole

Now, I individual no difficulty with using canned condensed remove of mushroom soup to micturate this (and lots of else retro recipes), mostly because I use Mythologist's Rubicund Prime variety, and it doesn't comprise MSG. But you could definitely use the equivalent of a homemade condensed toiletries of mushroom soup if you'd rather (try this writing from Just Itch, this edition from The Conceiver Black, or this variant from Gimme Both Oven).

Whichever way to decide to wee it (and you should definitely opt to egest it) is designer it.

INGREDIENTS:

• For the casserole:
• 1 pound corkscrew (cavatappi) pasta
• 3 (10.5 ounce) cans condensed cream of mushroom soup (I recommend Campbell's Healthy Request) or equivalent homemade
• 3 (5 ounce) cans water-packed tuna (solid or chunk), drained
• 3 cups finely shredded extra sharp cheddar cheese
• 2 cups milk
• 1 cup peas, thawed if frozen
• 1/3 cup chopped celery
• 1/4 cup finely chopped jalapeños
• 2 teaspoons kosher salt + more for pasta water
• 1 teaspoon freshly ground black pepper
• For the topping:
• 3 cups jalapeño flavored kettle chips or potato chips
• 1 cup finely shredded extra sharp cheddar cheese

INSTRUCTIONS:

1. Prepare the casserole:
2. Preheat oven to 350° F. Spray a deep 9 x 13-inch baking dish with cooking spray or grease it with butter.
3. Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the instructions on the package tell you to, then drain.
4. Combine the drained pasta and all of the remaining ingredients for the casserole in a very large bowl and stir well to combine. Pour into prepared baking dish.
5. Make the topping:
6. Place the chips in a gallon-sized ziploc baggie, then use your hands to crush them, leaving some fairly large pieces (be careful if using kettle chips - they might stab you, and it might hurt. Just sayin'.)
7. Add the cheese to the baggie and toss to combine. Scatter the mixture over the casserole.
8. Slide into preheated oven and bake until the top is golden and the casserole is bubbling, 50-55 minutes.

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