Tuna Congealed Salad
|Unflavored gelatin||2 Tablespoon (2 Envelope)|
|Cold water||1 Cup (16 tbs)|
|Canned tomato soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Cream cheese||6 Ounce, softened (Two 3 Ounce Package)|
|Mayonnaise||1 Cup (16 tbs)|
|Canned tuna||9 1⁄4 Ounce, drained and flaked (1 Can)|
|Diced celery||1 Cup (16 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
Sprinkle gelatin over cold water; let stand 1 minute.
Heat soup in a medium saucepan.
Add softened gelatin mixture and pepper, stirring until gelatin dissolves; remove from heat.
Combine cream cheese and mayonnaise; add to soup mixture, stirring well.
Stir in tuna and next 3 ingredients.
Spoon into a lightly oiled 5 cup mold; cover and chill until firm.
Unmold on lettuce lined plate, and garnish with tomatoes, if desired.