3    Green onions; chopped
4 tb Butter
4 oz Mushrooms; chopped
1 cn Cream of chicken soup
1/2 c  Very dry vermouth
1 ds White pepper
2 cn White meat tuna; drained
2 tb Parmesan cheese; grated
1 sl Bread with crusts removed
1/4 c  Parsley flakes

Preheat oven to 450 degrees. Saut‚ onions in half the butter until tender
and translucent; remove from heat. Brown the mushrooms quickly in the
remaining butter and combine soup, vermouth. Heat to boiling, season to
taste. Mix sauce with onions and mushrooms. Spoon equally into 8 buttered
sea shells or put into a casserole dish. Add parsley and tuna. Top with
more sauce. Combine bread and cheese in a blender; sprinkle crumbs over the
sauce. Drizzle melted butter over the crumbs (about 1 tablespoon). Heat in
the oven 10 minutes or until brown.

This is a tempting party dish when served in shells or a great dish for
Sunday supper.