1 (4 oz.) can sliced mushrooms
Water
1 c. evaporated milk, undiluted
1/4 c. 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 c. 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 degrees for about 20 minutes.

Serves 4.