Tuna Tortellini Casserole

Ingredients

• 2 (6 ounce) cans canned tuna, drained (solid white albacore is best)
• 1 (9 ounce) bag barilla tortellini (there are several varieties. For this recipe, I used the portabello mushroom, but I've tried them al)
• 1 (10 3/4 ounce) can cream of mushroom soup (use 2 cans if using solid white albacore tuna)
• 1 cup frozen green pea
• 1 1/2 cups shredded cheddar cheese, separated
• 1/2 cup crushed potato chip, any variety (you can substitute bread crumbs, chow mein noodles or cracker crumbs)
• 1 (4 ounce) can mushrooms, drained

Directions

1. 1

   Cook the tortellini in boiling water for about 11 minutes, or according to package directions.

2. 2

   Turn out into colander and let drain.

3. 3

   While the tortellini is draining, combine the tuna, soup, mushrooms and 1 cup of the cheese in the tortellini pot.

4. 4

   Add the drained tortellini and the frozen peas; mix lightly to coat.

5. 5

   Spoon mixture into an 8X8 square baking dish. Sprinkle with remaining cheese.

6. 6

   Sprinkle crushed chips over casserole.

7. 7

   Bake in 350 degree oven for 25-30 minutes.

8. 8

   Serve with crusty dinner rolls and a green salad for a complete meal!