10 oz. can cream of mushroom soup
2 tbsp. white wine (optional)
1/2 cup milk
1/2 tsp. dried dill weed
Freshly ground black pepper
1/2 lb. med. size fresh mushrooms
1/2 cup frozen peas
6 1/2 oz. can solid tuna, packed in water
1 cup mid. size egg noodles, uncooked
1/4 cup crushed crackers

Makes 4 to 6 Servings

Recipe from Chatelaine Cook Book

Preheat oven to 350 degrees.  Pour the soup into and 8 cup (2L) casserole dish.  Add the wine, if using, milk, dill weed and a generous grinding of black pepper.  Whisk vigorously until fairly smooth.  Then, quarter the mushrooms and stir them into the soup mixture along with the peas.  

Drain the tuna and break it up with a fork.  Add to the soup mixture along with the noodles and stir until evenly distributed.  Sprinkle with the cracker crumbs.

Bake in the center of the preheated oven for about 40 min. until bubbly and noodles are soft.