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Tuna Chowder

2 Tbsp. oleo
2 cups cooked, small shell or other macaroni noodles
1 stalk celery, minced
1 small onion, minced
1/4 cup parsley, chopped
1 (7 oz.) can water packed Tuna, drained
1 (10 oz.) can cream of mushroom soup
1 cup chicken broth
1 cup milk
1/2 cup shredded cheddar cheese
Pepper to taste
1/2-1 tsp. thyme


In medium saucepan, melt oleo.


Saute onion and celery until tender, not browned.


Blend in soup, broth, milk, parsley, Tuna and noodles. Heat through.


Before serving, melt shredded cheese into soup.


Any appropriate cooked vegetables may also be added for different taste and texture.


Serves 4


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