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1 (10 3/4 oz.) can condensed
cream of vegetable soup
1/2 c. milk
1 (7 oz.) can tuna, drained
and flaked
2 Tbsp. diced pimiento
2 Tbsp. chopped parsley
2 Tbsp. butter bread crumbs
2 c. noodles, cooked

Blend soup and milk. Add noodles, tuna, pimientos and
parsley. Pour into 1 1/2-quart casserole; top with bread
crumbs. Bake in 350 degrees oven for 30 minutes or until hot and
bubbling. Serves 4.
Variations: Substitute 1 (5 ounce) can boned chicken
for tuna. Use Cheddar cheese, cream of mushroom, celery or
chicken soup in place of cream of vegetable soup.

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