Tuna Italian

• 1/2 c. chopped onion
• 1/3 c. Parmesan cheese
• 1 (6.5, 7 or 9.25 oz.) can tuna, drained
• 1/2 c. chopped ripe olives
• 2 Tbsp. minced parsley
• 6 oz. (about 3 c.) noodles, cooked and drained
• 1 can cream of mushroom soup
• 1 (6 oz.) can (2/3 c.) evaporated milk
• 1 (3 oz.) can sliced mushrooms, drained
• 2 tsp. lemon juice

1. Cook onion in small amount of oil until tender, but not brown. Add soup, milk and cheese; heat and stir.
2. Break tuna into chunks, add with remaining ingredients.
3. Pour into greased 2-quart casserole.
4. Sprinkle with additional Parmesan cheese and paprika. Bake at 375u0b0 for 20 to 25 minutes.
5. Top with minced parsley and ripe olive slices.
6. Pass lemon wedges to squirt over.
7. Makes 6 servings.

onion, parmesan cheese, tuna, chopped ripe olives, parsley, noodles, cream of mushroom soup, milk, mushrooms, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=899393 (may not work)