Verdelho Spinach, Mushroom And Tuna Casserole

• 1 (16 ounce) package elbow macaroni
• 2 teaspoons olive oil
• 5 fresh mushrooms
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 1/2 teaspoons dried oregano
• 1/4 cup Verdelho wine
• 1/2 (13.5 ounce) can spinach, drained
• 3/4 cup part-skim ricotta cheese
• 1 (12 ounce) can tuna, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 4 slices bread, toasted

1. Preheat the oven to 300 degrees F (150 degrees C). Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain.
2. Heat olive oil in a skillet over medium heat. Add mushrooms, and saute until tender. Season with paprika, chili powder, and oregano. Pour in the wine, and let simmer for 5 minutes.
3. Stir in the spinach, and simmer until heated through. Stir the spinach mixture into the drained macaroni. Mix in the tuna. Combine the condensed soup and milk; stir into the mixture until evenly coated. Transfer to a 9x13 inch baking dish. Crumble toasted bread over the top.
4. Bake for 20 to 25 minutes in the preheated oven, until the top is crispy and browned.

elbow macaroni, olive oil, mushrooms, paprika, chili powder, oregano, verdelho wine, spinach, ricotta cheese, tuna, condensed cream, milk, bread

Taken from www.allrecipes.com/recipe/51209/verdelho-spinach-mushroom-and-tuna-casserole/ (may not work)