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butter onion weight Mushrooms all-purpose chicken frozen kosher salt black pepper lemon juice Pasta If bread crumbs parsley garlic Parmesan cheese butter
Viewed: 86 - Published at: 9 years agoIngredients
- 3 Tablespoons Butter
- 1 cup Onion, Chopped
- 8 ounces, weight Mushrooms, Thinly Sliced
- 3 Tablespoons All-purpose Flour
- 3 cups Chicken Or Vegetable Broth
- 1 cup Frozen (or Fresh) Peas
- 1 teaspoon Kosher Salt
- 1/4 teaspoons Black Pepper
- 1- 1/2 cup Half-and-half
- 2 Tablespoons Fresh Lemon Juice
- 1 pound Pasta Of Your Desired Shape, Cooked According To Package Instructions
- 1 can Tuna, More If Wanted, 5 Ounce Can, Drained
- 3 cups Regular Potato Chips
- 1/4 cups Panko Bread Crumbs
- 1 Tablespoon Dried Parsley
- 1/4 teaspoons Garlic Powder
- 3/4 cups Parmesan Cheese, Shredded
- 1 Tablespoon Butter, Melted
Method
- Preheat oven to 400 degrees F.
- Melt butter in a large pan over medium heat.
- Once its 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 9x13 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.
