Categories: easy

Ingredients

• ⅓c cheddar cheese, shredded
• 1 can (10.5oz) cream of celery soup
• 1/2t black pepper
• 1/4c milk
• ⅛t salt
• 4oz spaghetti
• 3oz tortilla chips, crushed
• 1 can (6oz) tuna fish

Directions

1. Cook and drain the spaghetti.

2. Add all of the ingredients but half the cheese and the tortilla chips to a large bowl and toss to combine. Combining is easier if you break the spaghetti into smaller (say, 2") pieces, but we like the texture of the full-length difficult spaghetti.

3. Lightly grease the casserole and spoon the mixture in. Top with the remaining cheese and crushed tortilla chips. Cover.

4. At this point, you can refrigerate the casserole for up to a day before cooking if you wish.

5. Bake in an oven preheated to 350º for 45 minutes. The casserole may need a little longer if it has been refrigerated.

6. I like to serve this with some fresh tortilla chips crumbled over the top of each serving.

7. NOTES

8. I use extra super ultra sharp cheddar cheese for this dish. Well, for almost every dish I use cheddar cheese in, actually. OK, every dish.

9. You can substitute cream of mushroom soup for the cream of celery if you want.

10. You can also use croutons instead of tortilla chips. I don’t know that I prefer the tortilla chips, but I always have them on hand, so that is what I’ve standardized on.

11. Meat eaters can substitute 1 cup of chopped chicken or turkey for the tuna in this casserole.

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