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Tuna Tetrazzini

2 Tbsp. chopped onion
1 Tbsp. butter or margarine
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 cup water
1/2 cup shredded sharp Cheddar cheese
1 (about 7 oz.) can Tuna, drained and flaked
2 Tbsp. diced pimiento
1 Tbsp. chopped parsley
2 cups cooked spaghetti

In saucepan, cook onion in butter until tender. Blend in soup, water, and cheese. Cook over low heat until cheese melts; stir occasionally. Add Tuna, pimiento, parsley, and spaghetti. Heat; stir occasionally.

Makes about 3 1/2 cups

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