A delightful twist on the classic tuna casserole, this recipe combines creamy textures with a crispy topping for a comforting meal.
Cook the pasta in a large pot of boiling salted water until al dente, then drain.
Add a splash of olive oil to the boiling water to prevent the pasta from sticking.
Preheat the oven to 350°F and prepare a casserole dish by spraying it with nonstick cooking spray.
Ensure the oven is fully preheated for even cooking.
In a mixing bowl, combine the milk, cheddar cheese, tuna, and dry mustard. Stir until well mixed.
Use a whisk to ensure the mustard is evenly distributed.
Add the cooked pasta to the mixing bowl and gently stir to coat the pasta with the sauce.
Be gentle to avoid breaking the pasta.
Transfer the mixture to the prepared casserole dish and spread evenly.
Use a spatula to spread the mixture evenly for consistent baking.
Sprinkle the crushed potato chips evenly over the top of the casserole.
Press the chips lightly to adhere them to the surface.
Bake in the preheated oven for 25 to 30 minutes, or until the top is golden and the casserole is bubbling.
Check the casserole at 25 minutes to avoid over-browning.
Let the casserole cool for a few minutes before serving. Enjoy your meal!
Garnish with fresh parsley for a pop of color and flavor.
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