Tuna Tetrazzini(Yields 6 Servings)

• 1/2 c. chopped onion
• 1 can condensed cream of mushroom soup
• 1 (6 oz.) can evaporated milk or light cream (2/3 c.)
• 1/3 c. grated Parmesan cheese
• 1 can tuna fish (6 1/2 or 9 1/4 oz.)
• 1 (3 oz.) can (2/3 c.) broiled, sliced mushrooms, drained
• 1/2 c. chopped ripe olives
• 2 Tbsp. minced parsley
• 1 tsp. lemon juice
• 6 oz. noodles, cooked and drained

1. Cook onion in small amount of hot fat until tender, not brown. Add soup, milk and cheese.
2. Heat and stir.
3. Break tuna fish in chunks; add with remaining ingredients.
4. Pour into 2-quart greased casserole.
5. Sprinkle with additional Parmesan cheese and paprika. Bake in moderate 375u0b0 oven 20 to 25 minutes.
6. Top with ripe olives.

onion, condensed cream, milk, parmesan cheese, tuna fish, mushrooms, chopped ripe olives, parsley, lemon juice, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=332144 (may not work)