Feeds 4 to 6
When we were researching this book, we quickly came to feel that there is no more distinctly American food of the late twentieth century than tuna noodle casserole. And we say: hurrah! There’s a reason this dish has shown up at many a potluck and family gathering. We made a very fancy tuna noodle casserole for our first cookbook, with homemade fish stock, leeks, thyme, and cremini mushrooms. It’s delicious. But honestly, I’d choose this dump-and-stir casserole, with gluten-free pasta and homemade cream of mushroom soup, every time over that fancy one now. Oh, and there’s some bubbly Parmesan and crushed potato chips too.
Prepare to cook. Preheat the oven to 425°F. Grease a 9 x 13-inch baking dish.
Cook the pasta. Set a large pot of water over high heat. Add enough salt to make it taste like the ocean. When the water comes to a boil, add the fusilli. Cook until the pasta is tender but still has a bite, 7 to 10 minutes, depending on the brand you are using. Drain.
Make the casserole. Stir together the tuna, soup, and peas in a large bowl. Add the pasta and stir them up. Put the mixture into the prepared baking dish.
Bake the casserole. Bake the casserole until the soup starts to bubble around the pasta. Put the Parmesan and crushed potato chips on top. Bake until the potato chips are browned, about 5 minutes. Serve immediately.