Name: 金枪鱼面烘烤
Ingredients: 8 oz. 未煮过的宽鸡蛋面; 1 (10 oz.) can 奶油蘑菇汤; 2/3 c. 淡奶; 1/2 c. 乳制品酸奶油; 1 (6 1/8 oz.) can 金枪鱼，沥干并切片; 1 c. 蘑菇片罐头; 1/2 c. 冷冻豌豆，解冻并沥干; 1/4 c. 洋葱，切碎; 1/2 tsp. 盐; 1/4 tsp. 黑胡椒; 1/2 c. 马苏里拉奶酪丝; 1 tbsp. 橄榄油; 2 lb. 瘦牛肉碎; 1 c. 切碎的洋葱; 1 大瓣大蒜，压碎并切碎; 1 tsp. 干罗勒; 2 tbsp. 辣椒粉; 1/2 tsp. 盐; 1/4 tsp. 小茴香; 1/4 tsp. 辣椒; 1 (16 oz.) can 炖西红柿，切碎; 1 (6 oz.) can 番茄酱; 1 (14 oz.) can 布什的斑豆，沥干; 2 c. 玉米片; 1 c. 切达干酪丝