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Tuna Tetrazzini

1 (5 oz.) package spaghetti, broken into 2 inch pieces
1 can cream of celery soup
1/2 cup milk
2 cans Tuna, drained and flaked
1 (3 oz.) can sliced mushrooms (undrained)
1/3 cup chopped onions
1 (8 oz.) wedges sharp cheese, shredded


Cook spaghetti, drain. Stir in soup and milk. Add remaining ingredients, reserving 1/2 cup cheese for topping; mix lightly. Pour into 1 1/2 quart casserole dish. Bake at 350 F for 45 minutes. Sprinkle with remaining cheese, return to oven until cheese melts.





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