1 pkg. (10 oz.) large macaroni shells
1/4 c. butter
8 oz. fresh mushrooms, sliced
2 cans (6 1/2 to 7 oz.) tuna, drained and flaked
1 pkg. (10 oz.) frozen green peas
1/4 c. all purpose flour
1 t. salt
1/2 t. dried dill weed
1/4 t. white pepper
1 pt. half and half or whole milk (2 c.)
1 c. chicken broth
3 T. dry sherry, if desired
1/2 c. fresh breadcrumbs
2 T. melted butter

Cook macaroni according to package directions until tender but firm to the bite; drain. Rinse with cold water to prevent sticking; drain well. Preheat oven to 350°. Butter a shallow (2 to 2 1/2 quart) casserole. In a large skillet, melt 1/4 c. butter. Add mushrooms and sauté over high heat 3-5 minutes or until tender. Arrange 1/2 of macaroni over bottom of buttered casserole. Top with I/2 of tuna and 1/2 of peas. Using a slotted spoon, remove mushrooms from skillet, leaving drippings in skillet. Spoon mushrooms over peas. Top with remaining macaroni, tuna and peas. Whisk flour into drippings in skillet until blended. Stir in salt, dill weed, white pepper, half and half or milk and broth. Bring to a boil, whisking constantly, until thickened. Whisk in sherry, if desired. Pour sauce over mixture in casserole. In a small bowl, combine breadcrumbs and melted butter; sprinkle over sauce in casserole. Bake, uncovered, 30-40 minutes or until browned and bubbly.

Note: You may use an equal amount of any shape noodles or macaroni.
(makes 6 servings)

Tuna Casserole Supreme recipe is published in our May, 2005 Menu Minder.