Chrissy teigans cheesy jalapeno tuna noodle casserole

Hi foodies,  it's been a crazy week I got a new galaxy s8 changed my phone number so former special needs folks from my school days like xixi won't call me a lot, but I know to only give the phone number to good people like Becky Cleveland and family and Rebecca Evans and her cooking pals who have the same interest as chef ava Marie your guide to home cooking.
Now let's talk about the food my love I have been making Chrissy teigans cheesy jalapeno tuna noodle casserole very easy and tasty. This supermodel loves to eat like we do and I'm going to share with you her and John legend casserole with you much love

Cheesy jalapeno tuna noodle casserole with cheesy potato chip topping

Kosher salt
1 lb penne pasta
3 cans cream of chicken and mushroom soup
3 5 oz cans water packed tuna drained
1 14 oz cans evaporated milk or  1 1/2 cups whole milk
1 cup frozen peas
1/2 cup chopped celery
1/4 cup seeders and chopped jalapenos
3 cups shredded cheddar cheese
1 tsp black pepper
For the topping
3 cups chili cheese dog flavored potato chips (wise brands)
1 1/2 cups shredded cheddar cheese
Method
Preheat oven to 350 degrees coat a casserole dish with cooking spray or grease with butter
In a large pot of salted boiling water cook the pasta according to the package directions we like our pasta not on the tough side like the Italians on the softer side drain.
In a large bowl combine the drained pasta, soup,  tuna,  milk,  peas,  celery,  cheddar 1 tsp of salt or not am and pepper pout into the baking dish
In a bowl combine the potato chips and cheddar scatter on top of the casserole
Bake until bubbling and the topping is golden brown 50 -55 minutes let stand 15 minutes before eating

Tip i would not add salt to the recipe pepper works great canned soups have a ton of salt so control your sodium thank you and happy eating