Grown-Up Tuna Casserole

Preheat oven to 400°F.

Melt butter in a large pan over medium heat. Once it’s melted add the chopped onion and cook until it starts to sweat. Stir in thinly sliced mushrooms and continue to cook until both the mushrooms and onion are soft. Stir in flour, cook for one minute then stir in broth. Bring to a simmer, stirring often until the broth has thickened. Stir in peas, salt, pepper, half-and-half and lemon juice and remove the pan from the heat.

Stir the cooked (and drained) pasta and the tuna into the sauce and spoon into a greased 9″x13″ casserole dish.

Make your crispy topping by combining potato chips with panko bread crumbs, dried parsley, garlic powder and Parmesan cheese in a Ziploc bag. Using your hands or a rolling pin crush the chips until they are in small pieces. Then pour in the melted butter, shaking to combine. Sprinkle the mixture evenly over the pasta.

Bake for about 30 minutes until the top has turned golden brown and the sauce is bubbling.