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Tuna Florentine

1 c. chunk light tuna (in oil)
1 pkg. med. width noodles
2 c. sliced mushrooms
1/2 c. chopped green onions
1/4 c. butter or margarine
1/4 c. flour
1 can chicken broth
3/4 c. milk
3 tbsp. sherry (dry) or white wine
1 pkg. frozen chopped spinach, thawed
1 tsp. dill weed
1 1/2 c. crushed potato chips
Salt & pepper to taste


Drain tuna (or any other seafood). Cook noodles in boiling water, drain. Pour into 10 inch casserole. In large saucepan, saute mushrooms and green onions in butter. Stir in flour until mixed. Gradually stir in chicken broth; add milk and sherry. Simmer 2 minutes; remove from heat. Squeeze water from thawed spinach, add to sauce with tuna (or other seafood) and seasonings. Pour evenly over noodles and mix. Bake in 350 degree oven for 30 minutes. Sprinkle potato chips over and bake for an additional 10 minutes.


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