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4 ounces elbow or shell macaroni
1 can (4 ozs) mushroom pieces, drained
1/4 stick (2 tbs) butter or margarine
1 can (10 ozs) frozen cream of shrimp soup, thawed
1 can (10 1/2 ozs) cream of vegetable soup
1 cup liquid drained from mushrooms and shrimp, plus water
1 can (5 ozs) shrimp, drained
1 hard-cooked egg, sliced
1 package (10 ozs) frozen peas, thawed
Paprika

Cook macaroni according to directions on package.

Pan-fry mushrooms in butter in a large skillet about 1 minute. Add soups and liquid; stir and cook until blended. Add shrimp, egg, drained macaroni, and peas. Pour into a 2-quart casserole; sprinkle paprika over top. Bake in a moderate oven (350F) 30 minutes, or until bubbly. Serve hot. Yield: 8 servings.