1/4 c. butter
1/4 c. flour
1 tsp. salt
1/2 tsp. paprika
2 1/4 c. milk
1/2 c. shredded Swiss cheese
1/2 lb. mushrooms, sliced
12 to 13 oz. canned tuna, drained
10 oz. chopped broccoli
8 oz. sliced water chestnuts
Pastry for 1 (9 inch) crust
1 egg yolk
1 tsp. water

Melt butter. Stir in flour, salt and paprika until smooth. Gradually stir in milk. Stir constantly over medium heat until boils for 1 minute. Add cheese; stir until melted. Add mushrooms, tuna, broccoli and water chestnuts. Spoon into 2 quart casserole. Roll pastry to 1 inch large than top of casserole. Place over tuna mixture; flute edges, cut slits in top. Beat egg yolk and water together. Brush on crust. Bake at 375 degrees 30 to 35 minutes.