* 175 g (6oz) Pappardelle al Funghi Porcini
* 1 400g can Tuna packed in water, drained and flaked with a fork - 280g drained weight
* 1 small can condensed Cream of mushroom soup
* 300 ml milk (fill the condensed mushroom can with milk and rinse out the can)
* 6 large button mushrooms, sliced
* 1 cup mixed Frozen peas and frozen sweetcorn, cooked
* ½ cup grated Mahón-Menorca cheese
* 2 tablespoons of Dark soy sauce
* Salt and freshly ground black pepper
* ½ cup Dried Bread crumbs
* 1 tablespoon melted Butter
* ¼ cup Grated mature Mahón-Menorca cheese

===Method===
* Cook the pasta for 5 to 6 minutes in salted boiling water. He say's 3 to 4 minutes but I found the cooking times on all of the pasta in this Carluccio 'gift pack' to be rather too short for my taste.
* Cook the Frozen peas: simply Microwave them in a bowl with a few tablespoons of water for 2-3 minutes, covered with Cling-film.
* Add the Peas, sweetcorn, Tuna, sliced mushrooms, Cream of mushroom soup, Milk, & grated Cheese. Add a few tablespoons of dark soy sauce a pinch of salt and a generous pinch of black pepper. Stir until well combined.
* Transfer to a greased 9x9" Baking dish. Toss the Bread crumbs with the melted Butter. Sprinkle evenly atop the Casserole. Top with Grated Mahón-Menorca cheese.
* Bake in the top half of a 350-degree Oven for 40 minutes, covered for the first 30 minutes, remove the lid for the final 10 minutes. Let it Rest about 5 minutes before serving.
* Tuna Noodle Casserole

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