Try a sophisticated twist on the traditional tuna noodle bake recipes.
2 cups (500 mL) Nova Scotia mussel meats, cooked and drained
12 oz (375 g) thin noodles, cooked and drained
1/2 cup (125 mL) butter or margarine
1 cup (250 mL) mushrooms, sliced
2 Tbsp (25 mL) green pepper, chopped
1/3 cup (75 mL) flour
4 cups (1 L) milk
salt and pepper to taste
3/4 cup (175 mL) dry white wine (or broth)
2 1/2 cups (625 mL) Swiss cheese, grated
paprika
Place cooked mussels and noodles in a 4-quart (4 L) casserole dish. In a large frying pan, melt butter, add mushrooms and green pepper, sauté until tender. Remove from heat and place vegetables in casserole. In butter remaining in the pan, blend flour, then milk. Return to low heat, add salt and pepper to taste, stir constantly until thick. Remove from heat, stir in wine (or broth) and pour sauce into casserole. Toss all ingredients to coat with sauce, sprinkle cheese on top and colour with paprika. Bake, uncovered in preheated 350°F (180°C) oven for 45 minutes.
Makes approx. eight servings.