A favorite from our friend Valerie Bertinelli
TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING
1/4 cup salted butter (plus more for greasing dish)
1 medium yellow onion (peeled, finely chopped)
1 (8-ounce) package sliced cremini mushrooms
3/4 teaspoon table salt
1/4 cup all-purpose flour
2 cups whole milk
1 cup chicken broth
8 ounces uncooked medium pasta shells
1 (6.7-ounce) jar Italian tuna in olive oil (drained and flaked)
2 tablespoons fresh flat-leaf parsley (plus more for garnish)
1/4 teaspoon black pepper
1 cup sharp white Cheddar cheese (shredded)
1/2 cup salt and vinegar potato chips (crumbled)
1/2 cup salted potato chips (crumbled)
1/2 cup jalapeno flavored potato chips (crumbled)
Preheat the oven to 375º F. Grease a 2-quart baking dish with butter.
Melt 1/4 cup butter in a large skillet over medium. Add the onion; cook, stirring occasionally until slightly softened, about 5 minutes. Increase the heat to medium-high, and add the mushrooms and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the mushrooms are golden brown, 8 to 10 minutes. Sprinkle with the flour, and cook, stirring constantly; stir in the milk and broth. Bring the mixture to a simmer, and cook, stirring constantly, until thickened, about 2 minutes.
Cook the pasta in salted water according to the package directions. Drain the pasta, and return to the saucepan. Add the mushroom mixture, tuna, and parsley; stir gently to combine. Sprinkle with the pepper and the remaining 1/2 teaspoon salt.
Transfer the pasta mixture to the prepared baking dish. Sprinkle with the cheese and three types of crumbled potato chips. Bake until the top is golden brown and the edges are bubbly, about 25 minutes. Let stand 5 minutes before serving, sprinkled with more parsley.
Tip: Crunched for time? Instead of making the mushroom base, substitute with cream of mushroom soup!