Tuna Spaghetti Casserole

• 2 (6 1/2 oz.) cans tuna
• 8 oz. spaghetti
• 2 Tbsp. butter
• 1/2 clove garlic
• 3 Tbsp. chopped green peppers
• 2 tsp. salt
• 1 tsp. paprika
• 1 tsp. Worcestershire sauce
• 1 tsp. mustard
• 1 can celery soup
• 1 1/2 c. milk
• 1 Tbsp. lemon juice
• 4 or more stuffed olives
• 2 Tbsp. butter, melted
• 1/2 c. bread crumbs
• 1 Tbsp. grated cheese
• 2 Tbsp. flour
• 2 or more hard-boiled eggs

1. Cook spaghetti as to directions.
2. Heat butter, garlic and green pepper; cook 5 minutes.
3. Blend in mixture of flour, salt and paprika.
4. Remove from heat; blend in Worcestershire sauce, mustard, soup and milk gradually and cook until sauce is smooth and thickened.
5. Remove from heat; stir in lemon juice, olives, tuna and cooked spaghetti.
6. Turn into casserole; sprinkle top with melted butter, bread crumbs and cheese.
7. Heat in oven for 25 minutes at 350u0b0 and garnish with boiled eggs and paprika.

tuna, spaghetti, butter, clove garlic, green peppers, salt, paprika, worcestershire sauce, mustard, celery soup, milk, lemon juice, olives, butter, bread crumbs, grated cheese, flour, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1069674 (may not work)