6 Tbsp. chopped onion
2 Tbsp. salad oil
2 cans cream of mushroom soup
1 can water
1/4 c. grated Parmesan cheese
2 cans tuna fish
2 Tbsp. chopped parsley
2 tsp. lemon juice
1/2 lb. spaghetti
Saute onion in oil until golden brown. Add soup, water
and Parmesan cheese. Flake tuna fish into bite-size pieces;
add tuna to sauce. Mix together and heat gently so as not to
break up tuna. Season sauce with parsley and lemon juice.
Cook spaghetti. Mix with sauce and pour into casserole. Top
with more cheese. Heat until hot and bubbly in oven. Yield:
6 to 8 servings.
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