Title: Tuna Italian Casserole
Categories: None
Yield: 1 Servings

1/2 c Chopped onion
1 cn Cream of mushroom soup
1 cn (6 ounce) evaporated milk
--or-
2/3 c Light cream
1/3 c Grated Parmesan cheese
1 cn (6 1/2 ounce) tuna, drained
1 cn (3 ounce) broiled, sliced
-mushrooms, drained
1/2 c Chopped olives
2 tb Minced parsley
2 ts Lemon juice
6 oz (about 3 cups) noodles,
-cooked and drained

Cook onion in small amount hot fat till tender but not brown. Add soup,
milk and cheese; heat and stir. Break tuna in chunks; add with remaining
ingredients. Pour into greased 2-quart casserole. Sprinkle with additional
Parmesan cheese and paprika. Bake at 375 degrees for 20 to 25 minutes. Top
with minced parsley and sliced ripe olives. Makes 6 servings. Source: BH&G
Casserole Cookbook - 1967
Posted to EAT-L Digest 07 Feb 97 by Helen Jukes on Feb 8,
1997.