Chantrelle Mushroom, Tuna & Two Cheese Casserole

• 1 lb. curly wide egg noodles
• 16 oz. tuna, drained & loosely
• separated
• 4 oz. dried chantrelle mushroom
• or 8 oz. fresh, coarsely
• chopped
• 1 onion, diced
• 3-4 stalks celery, chopped
• 2 cans Cream of Mushroom soup
• Milk or half & half to make the
• mixture creamy.
• Salt & Pepper to taste
• 3/4 cup shredded cheddar cheese
• 3/4 cup shredded Swiss or Mont-
• erey Jack cheese

1. Preheat oven to 375. Cook pasta only until al dente (or firm). Drain & put in large bowl. Add tuna, mushrooms, onion & celery. Stir together & add soup. If your mixture is a little stiff, add the milk or cream to make it slightly creamy. (Don't make it runny).
2. Smooth into pan, and add mixed cheeses on top (or, make a design) and bake on middle rack until cheese is golden brown. Let set up for 5 minutes & serve.

curly wide egg noodles, tuna, mushroom, onion, stalks celery, cream of mushroom soup, milk, salt, cheddar cheese, shredded swiss, cheese

Taken from www.epicurious.com/recipes/member/views/chantrelle-mushroom-tuna-two-cheese-casserole-1212742 (may not work)