Tuna, Noodle, and Cheese Casserole

• 2 ounces dried mushrooms (black Chinese, shiitake, etc.)
• 2 cups milk
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 2 tablespoons Old Bay Seasoning (or substitute the next 4 ingredients)
• 12 teaspoon paprika
• 12 teaspoon ground mace
• 12 teaspoon cayenne pepper
• 12 teaspoon celery salt
• 12 teaspoon salt
• 12 teaspoon ground black pepper
• 8 ounces penne pasta
• 1 (6 3/4 ounce) can tuna, drained
• 14 lb grated gruyere cheese or 14 lb swiss cheese

1. Soak mushrooms in milk for one hour.
2. Drain mushrooms, reserving the milk, and chop coarsely.
3. Preheat oven to 325F.
4. Generously grease a 9x12 baking pan with butter.
5. Melt butter over low heat.
6. Add the mushrooms and cook 2 minutes.
7. Whisk in flour, then the reserved milk, broth, and seasonings.
8. Increase the heat to medium and cook until sauce is thickened (about 3 minutes); set aside.
9. Meanwhile, cook the pasta according to the package instructions, drain, and transfer to a bowl.
10. Add tuna to the pasta.
11. Stir in the sauce and 2/3 of the cheese; mix well.
12. Transfer mixture to baking pan and cover with foil.
13. Bake 45 minutes.
14. Remove foil and sprinkle remaining cheese over casserole.
15. Bake an additional 15 minutes.

mushrooms, milk, unsalted butter, flour, chicken broth, next, paprika, ground mace, cayenne pepper, celery salt, salt, ground black pepper, penne pasta, tuna, gruyere cheese

Taken from www.food.com/recipe/tuna-noodle-and-cheese-casserole-104898 (may not work)