|Canned tuna||7 Ounce|
|Soft bread crumbs||1 Cup (16 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Snipped parsley||2 Tablespoon|
|Lemon juice||1 Teaspoon|
|Condensed cream of celery soup||10 3⁄4 Ounce|
|Milk||1⁄2 Cup (8 tbs)|
Cook conchiglioni in boiling, salted water just till tender, about 15 to 20 minutes; drain.
Rinse in cold water; drain.
In bowl combine tuna, bread crumbs, onion, egg, 2 tablespoons parsley, and lemon juice.
Fill each shell with 1 tablespoon tuna filling.
Arrange stuffed shells in 113/4x7 1/2x1 3/4-inch baking dish.
In saucepan heat together soup, milk, and 2 tablespoons parsley.
Pour over shells.
Sprinkle with paprika, if desired.
Cover and bake at 350Â° for 20 minutes.