Instructions: Cook noodles, following package directions. Drain and set aside.

Meanwhile, in a large non-stick skillet, heat butter over medium. Add mushrooms and saute until softened and liquid is released, 6-8 minutes. Add peas, scallions, red pepper and curry powder, and saute until pepper has been slightly softened, about 3 minutes.

In a small bowl, whisk together flour, milk and cream until smooth and blended. Stir into mushroom mixture in skillet. Bring to a boil. Lower heat and simmer, stirring frequently, until thickened, about 2 minutes. Remove skillet from heat. Add parsley and salt.

Heat oven to 375 degrees. Using a rubber spatula, fold cooked noodles and tuna into sauce in skillet. Scrape into an 8- or 9 inch square baking dish or other 2- to 2 1/2-quart baking dish. Sprinkle cornflakes or crackers over top.

Bake until casserole is bubbly and topping is toasted, about 20 minutes. Let stand 10 minutes, then serve.

Serving tip: Accompany with a simple romaine salad splashed with orange vinaigrette.

Make-ahead tip: Earlier in the day, assemble casserole without topping, and refrigerate, covered. To serve, sprinkle with topping and bake as directed, allowing a little extra time because casserole is cold.

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