Fish & Chips Casserole

Want some comfort food over the holiday? The classic tuna casserole is dolled up for the festivities with a couple of Neal Brothers staples. Serve in mini ramekins for an appetizer to delight or make it a mid-week go to meal!

Serves: 6-8
Prep Time: 20 minutes
Bake Time: 30 minutes


3 cups uncooked shell pasta
1 cup chopped carrot
1/2 cup finely chopped red pepper
1/4 cup frozen sweet peas
170g  canned tuna in water, drained and flaked

2 cups shredded white old cheddar cheese
1/2 cup Neal Brothers Creamy Caesar
1/2 cup sour cream
1/4 cup minced green onion
1 bag Neal Brothers Pink Salt & Vinegar Kettle Chips, crunched

Cooking Instructions:

In large pot of boiling water, cook pasta according to directions, for the final 3 minutes of cooking add carrots; drain well and return to pot.
Add peppers, peas, tuna; stir well. Add cheddar, Neal Brothers Creamy Caesar and sour cream; mix well and divide mixture between oven-safe ramekins or baking dishes of your choice (works well in one 8x8 pan or six 1-cup or twelve1/2-cup ramekins).
Open bag of Neal Brothers Pink Salt & Vinegar Kettle Chips; eat a handful and savour the unbelievable taste that takes you seaside...snap back into reality and add the minced green onions to the remainder of the bag. Shake rigorously and crunch lightly. Evenly distribute the topping over tuna mixture.
Bake at 350F for 20 minutes or until heated through and cheese is melted.
Serve immediately.