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1 can Campbell's cream of
mushroom soup
1/2 c. milk
1 tsp. lemon juice
1 (6 1/2 oz.) can tuna,
drained and flaked
1 Tbsp. melted butter or oleo
1 (10 oz.) pkg. frozen mixed
vegetables, cooked and
drained (or 1 can, drained)
6 refrigerated biscuits, cut
in half
Parmesan cheese

In an 8-inch square baking dish, blend soup, milk and
juice until smooth. Stir in tuna and vegetables. Bake at 450 degrees
for 10 minutes. Stir mixture; top with border of biscuits.
Brush biscuits with butter and sprinkle with cheese. Bake 8
minutes more or until biscuits are browned. Makes 4 servings.
Note: Cream of celery soup can be substituted for cream
of mushroom.

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