|Canned tuna||14 Ounce|
|Sliced mushrooms||1⁄2 Pound|
|Cream of mushroom soup||2 Can (20 oz)|
|Milk||1 Cup (16 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Preheat oven to 375 degrees.
Drain tuna; flake.
Break spaghetti into 3-inch pieces.
Cook in salted water until tender; drain.
Saute mushrooms in butter over medium heat for 2 minutes.
Combine mushrooms with spaghetti and tuna in 2 1 /2-quart casse- role.
Blend soup, milk, sherry and nutmeg; stir into spaghetti mixture.
Sprinkle with cheese.
Bake for 35 minutes or until heated through and cheese is lightly browned.