Tuna Casserole

Ingredients

• 12 ounces wide egg noodles 
• 1 Tbsp salt 
• 8 ounces mushrooms fresh sliced
• 1 medium onion chopped
• 2 Tbsp butter 
• 0.5 lb broccoli chopped
• 12 ounce tuna drained canned
• 10.8 oz campbell's cream of mushroom soup canned
• 2.5 cups cheddar cheese grated
• 0.3 cup milk 
• 1 Tbsp cup heavy whipping cream 
• 6 servings salt and pepper to taste
• 1 cup potato chips crushed

Equipment

• frying pan
• oven
• pot
• colander

Directions

1. Cook the noodles and broccoli: Preheat oven to 400°F. In a large (6 qt) pot, bring 4 quarts of water to a boil.
2. Add a tablespoon of salt. Return to a boil.
3. Add noodles. Cook uncovered on high heat on a rolling boil.
4. Just before pasta is al dente, (firm but cooked through, earliest cooking time minus 2 minutes), add the chopped broccoli to the pasta and cook for 2 more minutes.
5. Drain in a colander and set aside.
6. Sauté mushrooms: While the pasta is cooking, dry sauté the mushrooms in a frying pan on medium high heat (no need to add butter or oil, mushrooms will cook in their own juice).
7. When mushrooms have given up their moisture (about 5-10 minutes), remove from heat and set aside.
8. Cook the onions: After the pasta is done and is draining in a colander, heat a large oven-proof pan on medium heat, add 2 tablespoons of butter.
9. Add the onions and cook them until translucent.
10. Add the pasta and broccoli mixture back into the pot; stir in the mushrooms. Stir in the tuna, can of cream of mushroom soup, grated cheese, milk and cream.
11. Add salt and pepper to taste.
12. Top with crushed potato chips:
13. Spread crushed potato chips over the top of the mixture.
14. Bake: Cook for 20 minutes at 400°F in the oven, until the topping has browned.