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Luncheon with Tuna

1/2 package egg wheat noodles
1 can Tuna
1 can mushroom soup
1 cup milk
1 tsp. salt
Dash of pepper
1 small onion, finely cut
1/2 cup bread crumbs


Cook noodles in salted water 10 minutes; drain and put noodles in baking dish. Break up Tuna; remove oil and mix with noodles. Add onion, salt, and pepper. Cover with mixture of milk and mushroom soup. Top with bread crumbs. Bake 30 minutes at 350 F. Serve with peas and coleslaw.





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