Equipment: Digital scale (preferred), 9×13″ (3 L) Casserole Dish, Saucepan, Large Skillet, Colander, Measuring spoons & Cups, Mixing bowls, Non-Stick spray, Can opener, Cooling rack, Wooden spoons

Before You Dive In – Prep: Please read!

• Cook the noodles according to package instructions to al dente. Careful not to overcook. Drain, rinse in cold water and set aside in a separate bowl (drained)
• Prepare vegetables
• Grate/shred cheeses
• Drain tuna cans
• Move oven rack to center
• Preheat oven to 350 degrees Fahrenheit (177 C)
• Grease or non-stick spray a 9×13″ casserole dish

Step 1: While the pasta is cooking, melt 1 T butter in a large skillet (10-12″) set to medium. If using oil, warm the oil. Add the celery, leek, peas and garlic. Saute until vegetables are soft – about 5 minutes.

Step 2: Transfer vegetables to a large bowl. Add the tuna and stir until combined. Set aside.

Step 3: Add 3 T butter (oil) to the skillet and melt. Sprinkle the flour over the melted butter and whisk for at least 30 seconds. Slowly whisk in the chicken stock and continue to stir quickly until smooth and creamy looking. Slowly whisk in the milk. Bring to a slow simmer. Cook and stir for about 2-3 minutes. Mixture will appear thickened and bubbly.

Step 4: Reduce heat to low and add in seasonings, herbs, lemon juice and Parmesan cheese. Taste for seasonings and adjust if necessary.

Step 5: Pour the sauce into the bowl with the vegetables and tuna. Stir in the pasta. Test again for seasonings and adjust if necessary. Transfer to a prepared 9 X 13″ (3 L) casserole dish. Sprinkle shredded cheese over the surface and cover with crushed potato chips.

Step 6: Bake in the center of a preheated 350F/177C oven for 30 minutes. The center should appear bubbly. Remove from the oven and set on a cooling rack. Serve immediately.

Enjoy!