Sometimes, you just don’t feel like cooking.
Am I right friends?
I absolutely love cooking, but as a single chickie exploring her new city, I love trying all the different new foodie spots around here. (And by the way, I freaking love Kroger sushi as a meal. Inexpensive, fresh, and a great variety. If you love sushi, you should try it!)
But then there are some times where you want to cook, but you don’t want to spend all your time (and money!) whipping up a fancy dinner.
I’ll admit, that happens to me. One of my latest go-to meals so far here in Dayton is this delicious popcorn chicken (from Kroger) , buffalo style or plain, you throw it in the oven for 20 minutes, and then I either have some salad or pasta with it.
But tonight I wanted something different. Something easy to make, but a step up from popcorn chicken and salads.
I was thinking about what I had already in my kitchen, and how I could enhance it.
My mind went to the two low sodium chunk light tuna cans I had in the cabinet.
I went to Pinterest and searched “easy dinner recipes tuna” and found this gem:
Potato Chip Casserole.
My first reaction while sitting in the car looking at this before I go into Kroger: “Whaaaaaat?!” (In excitement!)
The description is what sold me: “Potato Chip Casserole. Easy recipe. Five ingredients. Half hour in the oven. Dinner is served!”
Here’s the recipe from franklymydearmojo.com:
1 bag (12 oz.) potato chips, crushed
1 can Cream of Mushroom soup, undiluted
1 can Cream of Chicken soup, undiluted
1/2 soup can of milk
1 can (12 oz.) chicken or tuna
Well, I modified the recipe for me. There’s now 6 ingredients (the sixth you’ll see later):
A can of cream of chicken soup, a can of cream of mushroom soup, TWO cans of tuna, three big handfuls (that you crush up) of potato chips (I used reduced fat ones), and half a soup can of milk.
Here’s how I made it:
1) Add the can of cream of mushroom soup into a bowl.
2) Test the potato chips (because well, you have to test the potato chips, right? 🙂 )
3) Add the cream of chicken soup can & the three big handfuls of potato chips (don’t forget to crush those with your hands!):
4) Wash and drain the tuna (I always like to do that, especially if its in water or oil):
5) Add the tuna into the bowl:
6) Add the half cup of milk:
7) Add two slices of cheddar cheese (who doesn’t love cheese?! :))
8) Mix it all up in the bowl!
9) I used a small Pyrex casserole dish, pour and spread mixture evenly into dish, and I added some potato chips on top (for presentation purposes ;))
10) Bake at 350 for 35 minutes (I let it cook a little longer than the recipe says, 30 minutes)
Here’s what it looks like when it’s done:
11) Scoop some in a bowl, add your seasonings (I used some black pepper)
I’ve never had a potato chip casserole before, what I am loving about this dish is that the potato chips when cooked disguise for a mashed potato taste, and then with the tuna, the two soups added in and the dash of cheese and milk, it makes for a rich, hearty, filling dish, that won’t cost you the big bucks, and is super easy to make!