Classic Tuna Noodle Casserole

Preheat the oven to 400°F.

In a large (6-quart) pot, bring 4 quarts of water to a boil. Add a tbsp. of salt. Return to a boil, then add the noodles. Cook uncovered on high heat on a rolling boil.

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.

Drain and set aside.

While the pasta is cooking, dry saute the mushrooms in a frying pan on medium-high heat. When mushrooms have given up their moisture (about 5 to 10 minutes), remove from heat and set aside.

While the pasta is draining, heat a large oven-proof pan on medium heat. Add 2 tbsp, of butter and melt. Add the onion and cook until translucent.

Put the pasta and broccoli mixture back into the pot. Stir in the mushrooms, the drained tuna, can of cream of mushroom soup, grated cheese, milk and cream. Add salt and pepper to taste.

Spread crushed potato chips over the top of the mixture.

Cook for 20 minutes in the oven at 400°F, until the topping has browned.