Tuna Casserole ... the way Momma Made It!
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
1 Preheat oven to 400°F.
2 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.
3 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.
4 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.
5 Sprinkle crushed potato chips over the top and cook for 20 minutes at
400°F in the oven, until the topping has browned.