1 (8 oz.) pkg. spaghetti, broken
2 (2 1/2 oz.) cans sliced mushrooms
1/4 c. flour
1/4 c. butter
1 1/4 c. milk
1/4 c. sherry
1/2 lb. shredded cheese
1/2 tsp. seasoned salt
1/4 tsp. ground nutmeg
2 (7 oz.) cans tuna, drained

Begin 1 hour ahead.

1. Cook spaghetti, drain and set aside. Drain mushrooms, reserving 1/3 cup liquid. Preheat oven to 350 degrees.

2. For sauce, in 2 quart saucepan over low heat, stir flour into hot butter until blended. Gradually stir in milk, sherry, and mushroom liquid and cook, stirring until thickened. Stir in cheese, salt, and nutmeg until cheese melts.

3. Stir spaghetti, tuna, and mushrooms into sauce. Pour mixture into 2 1/2 quart shallow baking dish. Bake in oven 20 minutes until light golden brown.