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Tuna Casserole

2 Tbsp. chopped green pepper
1 Tbsp. butter
2 hard cooked eggs
1/2 cup milk
White pepper, cayenne & dry mustard to taste
1 (7 oz.) can Tuna, drained
2 Tbsp. chopped pimiento
1 can cream of mushroom soup
1 tsp. lemon juice

Cook pepper in butter until soft; mix in soup, stirring well; add milk. Cook over medium heat until hot. Break Tuna into chunks; add to soup with pimiento, eggs and seasonings. Cook until heated through and serve on toast. Very good. When done in microwave, omit milk and cut butter to 1 teaspoon.

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