Lynn’s Recipes: Kevin’s Tuna Pasta Shell Casserole

We’ve been collecting up recipes for foods we’ve featured in the strip, or in the calendars we’ve published over the years (see the whole series here). Some of these recipes belong to Lynn’s family, but here’s one contributed by our Sunday colourist and graphic designer, Kevin:


2 cups pasta shells
1 can tuna (5 or 6oz) broken up
1 10oz can of mushroom soup
A couple of good handfuls of peas
A small onion diced
¼ tsp (or a small amount in the palm of your hand) of onion powder, pepper, and seasoning salt.
Shredded marble or cheddar cheese
Plain potato chips

How to make it

Boil shells until they are 2/3rds cooked. In a casserole dish, mix together drained pasta, mushroom soup, tuna, peas, onion, and spices. Add cheese to the top of the mixture (till you can’t see anything cheese!)
Bake in oven at 350° for 15 minutes with the lid on. Remove lid and add a layer of crushed potato chips (about 1/8 inch thick over cheese). Bake for another 30 min, until the chips start to toast and turn brown.
Let casserole cool for about 5 to 10 minutes before serving.
This is a great way to get kids to eat peas! The shells do the work for you… by hiding the pea within the shell.