It seems like we make this all the time, but looking back, it's only about every other month. And each time, we change the original recipe a little bit.
This time around, we used some jalapeno tuna we bought from a local cannery, a bit of white cheddar from Appel farms in Ferndale, and the rest of the peas leftover from the paella. I kinda messed up and put the cheese and chips on top at the beginning, then didn't cook it as long normally, but it still turned out great. I think that's the beauty of a casserole - even when you mess it up, it's good.
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