|Canned sliced mushrooms||4 Ounce (1 Can)|
|Water||2 Cup (32 tbs)|
|Evaporated milk||1 Cup (16 tbs) (Undiluted)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|White pepper||1⁄8 Teaspoon|
|Canned tuna||7 Ounce, drained, flaked (1 Can)|
|Fine noodles||4 Ounce, cooked (1 1/2 Cups, 1/2 Of 8 Ounce Package)|
|Soft bread cubes||1 Cup (16 tbs)|
Drain mushrooms; reserve liquid; add water to liquid to make 1 cup.
Add to milk.
Melt 2 tablespoons butter in a saucepan; blend in flour, salt, and pepper.
Gradually stir in milk mixture and cook over low heat, stirring, until thickened.
Add tuna, mushrooms, and noodles.
Put in 1 1/2 quart casserole.
Melt remaining butter, mix in bread cubes, and toss.
Arrange around edge of casserole.
Bake, uncovered, in preheated moderate oven (375°F.) for about 20 minutes.
Makes 4 servings.