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Tuna Italian

1/2 cup chopped onion
1 (10 oz.) can cream of mushroom soup
1 (6 oz.) can evaporated milk or 2/3 cup light cream
1 (3 oz.) can sliced mushrooms, drained
1/4 cup chopped, ripe olives
1 (6 1/4 oz.) can Tuna, drained
2 Tbsp. snipped parsley
2 tsp. lemon juice
4 oz. noodles (about 2 cups)
1/3 cup Parmesan cheese


Cook onion in small amount of butter until tender, but not brown. Add soup, milk and cheese. Heat and stir. Break Tuna into chunks. Add remaining ingredients. Pour into 2-quart casserole. Add additional cheese and paprika (optional). Top with additional snipped parsley and ripe olives. Bake at 350 F for 25 to 30 minutes.


Serves 6








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