Potato Chip Supper

A round of applause for this Potato Chip Supper!  
I’ve combined my mom’s and my mother-in-law’s tuna casseroles into one recipe.  It that taboo?  I don’t know.  It sure is yummy though and got a “can you make that again?” from Darcy.
The goods:
600 g large shell pasta
10 oz can cream of mushroom soup
2 x 120g cans of solid white tuna
1 large onion, diced
12 mushrooms, sliced
1/2 cup milk or heavy cream
250 g cream cheese {room temperature}
1 cup cheddar cheese, grated
About 6 handfuls of Lays potato chips, crushed
Salt and pepper to taste

Cook pasta according to directions on bag or box.
Saute mushrooms and onions until opaque and tender.
Combine pasta, tuna, soup, onion, mushrooms, cream cheese, 1/2 of cheddar cheese, milk and salt and pepper.
Place mixture in a 9×12″ casserole dish.
Top with chips and remaining cheddar cheese.  Bake in the oven at 350 degrees for 30 minutes or until the top is golden and the casserole is bubbly.

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