Tuna Noodle Casserole

Yields: 8 servings

1 (16 ounce) package uncooked pasta shells
2 (6 ounce) cans tuna, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 1/4 cups milk
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon crushed garlic
4 slices processed American cheese
1 1/2 cups crushed potato chips

Boil pasta in lightly salted water for 10 minutes, or until al dente;
drain well. Return the pasta to the pot it was cooked in. Preheat oven to
350 F (175 C). Spray a 2 1/2 quart casserole dish with cooking spray. Mix tuna
with cream of mushroom soup, cream of celery soup, milk, salt, black pepper,
and garlic in a medium saucepan. Place pan over medium low heat, and heat
through. Alternatively, place these ingredients in a microwave safe dish, and
warm in the microwave. Mix tuna mixture with pasta. Spread 1/2 of the noodles
into the prepared dish. Arrange the cheese slices over the noodles, then
spread the remaining noodle mixture over the cheese. Top with crushed potato
chips. Bake, uncovered, for 20 to 30 minutes; cook until the casserole is hot,
and the chips begin to brown. Let cool for 10 minutes before serving.

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