A combination of comfort classics make up this mini, and absolutely tasty, tuna casserole dish.

Ingredients

• 9 oz uncooked rotini pasta
• 1 tbsp unsalted butter
• ¼ cup each: diced onion and celery
• ½ cup sliced fresh mushrooms
• 1 tsp each: minced garlic and Dijon mustard
• 2 cups shredded cheddar cheese, divided
• 2 6-oz cans chunk light tuna in water, drained
• 2 cans condensed cream of mushroom soup
• 1 cup 2% milk
• Salt and freshly ground pepper to taste
• 1 cup crushed potato chips

Directions

1 Cook the pasta in a large pot of lightly salted boiling water for 8 to 10 minutes or until al dente; rinse with cold water, drain and set aside.

2 While the pasta is cooking, add the butter, onion and celery to a small frying pan over medium heat. Cook, stirring occasionally, until translucent, about 5 minutes.

3 Add the garlic and mushrooms and cook 2 minutes more; remove from the heat.

4 Preheat the oven to 425°F.

5 In a large bowl, mix together the onion mixture, Dijon mustard, 1 cup cheddar cheese, tuna, mushroom soup, milk, salt and pepper. Stir in the cooked noodles.

6 Place six 1-cup baking dishes on a foil-lined baking sheet. Fill each dish with the tuna mixture and top with the crushed potato chips and the
remaining cheddar cheese.

7 Bake for 10 minutes, or until the cheese is melted and bubbly and the chips are just browned. Serve.

Prep and cook time: 30 minutes.
Serves 6.