You will need:
1 pound of your favorite pasta - I used mini-bowtie (farfalle) pasta
1/2 pound fresh broccoli
3 cans tuna, plus the liquid!
1/2 medium onion, minced finely
1/2 pound fresh mushrooms, broken into small pieces
1/2 red bell pepper, minced
1 cup sour cream
milk to thin
salt and pepper to taste
Topping:
1/2-3/4 cup crumbled potato chips from the bottom of a bag (I used jalapeno-cheddar)
1 cup sharp cheddar cheese, shredded
3/4 cup Italian seasoned breadcrumbs
Cook pasta in large pot, according to package directions for al dente. Drain and place back into pot.
While pasta is cooking, trim broccoli and cut into bite-sized pieces. Steam broccoli until crisp-tender. Add to pasta, along with remaining ingredients, except topping. Stir well, adding milk as needed for moisture. Remember that the pasta will absorb quite a bit.
Place mixture into 9x13 inch baking pan and cover with foil. Bake at 350 degrees for 30-45 minutes, or until the middle is bubbling and the pasta has expanded.
Mix topping ingredients with fork until mixed thoroughly. Sprinkle on top of casserole and continue baking, uncovered, 15 minutes, or until all the cheese is melted.
*Adding the breadcrumbs to the topping helps soak up the oils that will be released when the cheese and potato chips get hot.
Church of the Front Porch Kick up your feet and sit a spell
Laugh 'Til It Heals I dare you not to smile!





