Hey y'all! Welcome back to Restless Chipotle Kitchen!
Today we're cookin' up some memories—it's my mom's Chopstick Tuna Casserole. This dish is a quirky twist on an old classic, and it’s packed with flavors that'll you'll love!

We've got tuna mixed with crunchy chow mein noodles, buttery cashews, and a whole bunch of sweet bell peppers, onions, and celery, all baked together in a rich cream of mushroom soup sauce. It’s a budget-friendly, easy dish that's perfect for any family dinner or potluck.

So, grab your casserole dish, and let's get started! By the time we're done, you'll have a new go-to recipe that’s as easy as pie to whip up. Y'all ready?

Printable recipe, nutrition information, and more tips - https://www.restlesschipotle.com/chop...

Ingredients
10.5 ounces cream of mushroom soup
¼ cup milk
7 ounces tuna drained - I like albacore. I also have been known to use 12 ounces.
5 ounces chow mein noodles reserve some for topping
1 cup celery sliced
½ cup onions chopped
½ cup bell pepper chopped
½ cup cashews

Instructions
Preheat the oven to 350℉
Spray a 1 ½ quart casserole dish with no-stick cooking spray.
Saute the celery, onion, and bell pepper in a little oil or butter until softened.
Mix in the rest of ingredients except for the reserved chow mein noodles.
Spoon into prepared casserole dish.
Sprinkle remaining chow mein noodles on top.
Bake for 35 to 40 minutes or until heated through.

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