2 c. mussel meats, cooked and drained
12 oz. thin noodles, cooked and drained
1/2 c. butter
1 c. mushrooms, sliced
2 tbsp. green pepper, chopped
6 tbsp. flour
4 c. milk
Salt and pepper to taste
3/4 c. dry white wine (or broth)
2 1/2 c. Swiss cheese, grated
Paprika

Place cooked mussels and noodles in a 4-quart casserole. In a large frying pan, melt butter and add mushrooms and green pepper, saute until tender. Remove from heat and place vegetables in casserole.

In remaining butter, blend flour, then milk. Return to low heat, add salt and pepper to taste, stir constantly until thick. Remove from heat, stir in wine (or broth) and pour sauce into casserole. Toss all ingredients to coat with sauce, sprinkle cheese on top and color with paprika. Bake uncovered in preheated 350 degree oven for 45 minutes.