Tuna Noodle Casserole

Adjust oven rack to middle position and preheat oven to 425℉.

Mix together cheeses in a small bowl. In a food processor, pulse potato chips, bread, ¼ cup of the cheese mixture, 2 tablespoons butter, ¼ teaspoon salt, and ¼ teaspoon pepper until coarsely ground (about 8 pulses). Set aside. 

Place tuna in a mesh strainer and press dry with paper towels. Transfer to a large bowl. In a small bowl, microwave oil, lemon juice, ½ teaspoon salt, and ½ teaspoon pepper for 30 seconds. Stir oil mixture into tuna and let sit for 10 minutes. 

Bring 4 quarts of water to boil in a Dutch oven. Add pasta and 1 tablespoon salt. Cook until noodles are al dente. Drain pasta and rinse under cold water. Drain again and set noodles aside. 

Dry the empty Dutch oven. Add 1 tablespoon butter and melt over medium-high heat. Add ¼ teaspoon salt and mushrooms. Cook 6-8 minutes until liquid evaporates and mushrooms are browned. Transfer mushrooms into the bowl with the tuna. 

Add 1 tablespoon butter, onion, and bell pepper to Dutch oven and cook for 5 to 7 minutes until softened. Transfer onion and bell pepper to the bowl with the tuna and mushrooms. 

Add remaining 2 tablespoons of butter to the dutch oven and melt over medium heat. Add flour and whisk constantly for about 1 minute, until golden brown. Slowly whisk in half-and-half and chicken broth. Bring to boil. Reduce heat to medium-low and simmer for 5 to 7 minutes, until slightly thickened. 

Remove Dutch oven from heat. Whisk in remaining cheese mixture until smooth. Stir in pasta, tuna mixture, peas, ½ teaspoon salt, and ½ teaspoon pepper. Transfer mixture into a 9 inch by 13 inch pan. Top with bread-crumb mixture.

Bake for 12 to 14 minutes, until golden brown. Let the casserole cool for 10 minutes. Serve hot.