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Tuna Tetrazzini

1 (4 oz.) can sliced mushrooms
Water
1 cup evaporated milk, undiluted
1/4 cup butter
2 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 (7 oz.) can Tuna, flaked
4 oz. fine egg noodles, cooked
1 cup soft bread crumbs


Drain mushrooms; reserve liquid. Add water to liquid to make 1 cup. Mix with milk. Melt 2 tablespoons butter; blend in flour, salt and pepper. Add milk mixture and cook, stirring until thickened. Add Tuna, mushrooms and noodles. Put in 1 1/2-quart casserole. Melt remaining 2 tablespoons butter. Add bread to butter and toss. Arrange around edge of casserole. Bake at 375 F for about 20 minutes.


Serves 4








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