Tuna Casserole

Serves 6.

Ingredients
1 12oz package wide egg noodles

2 teaspoons salt

8 oz sliced fresh mushrooms

1 onion, chopped

2 Tbsp butter

2 cups chopped broccoli (about 1/2 lb)

2 cans (6 oz. each) tuna, drained

1 can Campbell's cream of mushroom soup (10 3/4 oz)

2 1/2 cups grated cheddar cheese

1/3 cup milk

1 Tbsp cream

Salt and pepper to taste

1 cup crushed potato chips

Method
Preheat oven to 400°F.

In a large (6 qt) oven-proof pan, bring 4 quarts of water to a boil. Add 2 teaspoons of salt. Add noodles. Just before pasta is al dente (earliest cooking time minus 2 minutes), add the broccoli and cook for 2 minutes. Drain in a colander and set aside.

While the water is heating and pasta cooking, dry sauté the mushrooms in a frying pan on medium high heat. When mushrooms have given up their moisture, remove from heat and set aside.

After the pasta has cooked and is draining in a colander, use the pasta pot (the oven proof one) to heat 2 tablespoons of butter. Sauté the onions until translucent. Add the pasta and broccoli mixture back into the pot; add the mushrooms. Mix together. Add the tuna, can of cream of mushroom soup, grated cheese, milk and cream, and mix together. Add salt and pepper to taste.
Sprinkle crushed potato chips over the top and cook for 20 minutes at 400°F in the oven, until the topping has browned.
Serves 6.