I’ve always loved Tuna Casserole. I’ve made it a different way for a lot of years. This version is a little more upscale than just a regular soup and milk version. It taste a lot richer.
Prepare 4 cups farfalle pasta according to package directions. Drain and set aside.
In a small sauté pan heat 1 tablespoon of olive oil. Chop 2 green onions whites and green, one shallot, and four mini bell peppers. I use red and orange. Add vegetables to the hot olive oil and sauté until tender.
Spray a 5 quart casserole dish with non-stick spray. In casserole dish mix one can of cream of mushroom soup, using the soup can as a measure fill it half with milk and half with heavy cream, add 1 cup frozen petite peas, 1/2 cup shredded cheddar cheese, 1 jar drained pimento, and 1 drained can (12 oz) packed in water albacore tuna. Stir in sautéed vegetables and mix well. Season with 1 teaspoon spicy sea salt and 1 teaspoon hot paprika.
Gently fold in pasta, bringing sauce from the bottom until we’ll blended. Cover the top with 1 cup shredded cheddar . Top cheese with 1 cup crushed plain potato chips.
Cover and place in a 375 degree pre-heated oven for 30 minutes. Uncover and bake an additional 5 minutes.