Recipe:
Tuna Casserole

Chris Blanchard's classic tuna casserole is a cheesy crackery plate of goodness. Try it out on a cold winter night.

• 1 16 oz pkg noodles cooked according to package
• 2 tbsp extra virgin olive oil
• 2 - 4 to 5 oz fresh tuna steaks
• Salt and freshly ground black pepper
• 2 C condensed cream of celery soup
• 1/2 C whole milk
• 1 10 oz bag frozen peas
• 1 C shredded sharp cheddar cheese
• 10-12 Ritz style crackers crumbled

Directions

1. Prepare your noodles, according to package instructions.
2. Preheat oven to 375 degrees F.
3. In a medium sized skillet, heat the olive oil over med/hi heat.
4. Dry the tuna steaks on both sides with paper towels and season with salt and pepper.
5. Place the steaks in the pan and cook until browned on both sides and internal temp is 120 degrees F.
6. Transfer to a small bowl.
7. Using two forks, flake the tuna into bite size chunks.
8. In a large bowl, combine the cooked noodles, soup, milk, peas and tuna.
9. In a 2.5 quart baking dish, spoon the mixture in and smooth into an even layer.
10. Top the dish with the cheese and crumbled crackers.
11. Place the casserole in the oven and bake for 30 minutes.
12. Serve hot.