Company Tuna Bake

• 3 oz. cream cheese
• 1 can condensed cream of mushroom soup
• 2 cans drained tuna or 1 large can
• 1 Tbsp. pimento
• 1 Tbsp. chopped onion
• 1 tsp. prepared mustard
• 1/3 c. milk
• 8 oz. pkg. noodles
• 1/2 c. bread crumbs
• 2 Tbsp. oleo, melted

1. Be careful in your selection.
2. Don't choose too young and take only such as have been reared in good moral atmosphere.
3. Do not go to market for him as the best are always brought to your door. When once decided upon and selected, let that part remain forever settled and give your entire thought to the preparation for domestic use.
4. Some insist on keeping them in a pickle, while others are constantly getting them in hot water.
5. This only makes them sour, hard and sometimes bitter.
6. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with smiles, flavored with kisses to taste.
7. Then wrap them in a mantle of charity; keep warm with a steady fire of domestic devotion and serve with peaches and cream.
8. When thus prepared, they will keep for years.

cream cheese, condensed cream, tuna, pimento, onion, mustard, milk, noodles, bread crumbs, oleo

Taken from www.cookbooks.com/Recipe-Details.aspx?id=511916 (may not work)