Crunchy-Topped Tuna

• 750 g potatoes, peeled, chopped
• 34 cup milk
• salt and pepper
• 15 g butter
• 100 g mushrooms, sliced
• 420 g cream of mushroom soup
• 425 g tuna in brine, drained and flaked
• 4 tomatoes, peeled, seeded and chopped
• 12 cup breadcrumbs
• 14 cup parmesan cheese
• 20 g butter, extra, melted

1. Preheat oven at 180c.
2. Boil or steam potatoes until tender; drain.
3. Return to low heat, mash, add milk and continue to mash until smooth and creamy.
4. Remove from heat, season with salt and pepper.
5. Heat butter in pan, add mushrooms; add soup, stir over heat until mixture boils.
6. Remove from heat; stir in tuna.
7. Place tuna mixture into large oven-proof dish, sprinkle with the chopped tomato.
8. Spoon mashed potato evenly over tomato and sprinkle with topping.
9. bake for 30 minutes or until topping is golden.
10. TOPPING.
11. Combine the last 3 ingredients in small bowl.

potatoes, milk, salt, butter, mushrooms, cream of mushroom soup, tuna, tomatoes, breadcrumbs, parmesan cheese, butter

Taken from www.food.com/recipe/crunchy-topped-tuna-247612 (may not work)