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Tuna Noodle Casserole

1 can cream of chicken soup
6 oz. evaporated milk (small can)
1/3 cup Parmesan cheese
6 1/8 oz. can Tuna fish
3 oz. can sliced mushrooms
2 Tbsp. minced parsley
1 Tbsp. lemon juice
6 oz. or 3 cups noodles

Cook noodles, drain. Combine with other ingredients. Pour into casserole dish. Sprinkle with extra Parmesan cheese and paprika. Bake at 375 F for about 20 minutes until bubbly. (About 1 cup of frozen peas may be added to mixture for color and taste.)

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