A delightful twist on the classic tuna casserole, this recipe combines creamy textures with a crispy topping for a comforting meal.
Preheat your oven to 375°F.
Preheating ensures even cooking and a perfect bake.
Cook the pasta in boiling water until just al dente, then drain.
Undercook the pasta slightly as it will continue cooking in the oven.
In a large bowl, mix the sour cream, mayonnaise, tuna, grated carrot, chopped celery, and sliced green onion.
Mix thoroughly to ensure even distribution of ingredients.
Add the cooked pasta to the mixture and stir until well combined.
Ensure the pasta is evenly coated with the mixture.
Transfer the mixture to a 9x13-inch baking dish and spread evenly.
Use a spatula to spread the mixture evenly.
Sprinkle the shredded cheddar cheese over the top, followed by the crushed potato chips.
The cheese will melt and create a delicious crust.
Bake in the preheated oven for 45 minutes, or until bubbly and golden on top.
Check occasionally to prevent over-browning.
Let the casserole cool for 5 minutes before serving.
Cooling slightly allows the flavors to settle and makes serving easier.
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