|Chopped onion||1⁄2 Cup (8 tbs)|
|Condensed cream of mushroom soup||1 Can (10 oz)|
|Evaporated milk/Light cream||6 Ounce (1 Can / 2/3 Cup)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Canned tuna||9 1⁄4 Ounce, drained (1 Can)|
|Canned broiled sliced mushrooms||3 Ounce, drained (1 Can / 2/3 Cup)|
|Chopped ripe olives||1⁄2 Cup (8 tbs)|
|Minced parsley||2 Tablespoon|
|Lemon juice||2 Teaspoon|
|Noodles||6 Ounce, cooked, drained|
Cook onion in hot fat till tender but not brown.
Add soup, evaporated milk, and cheese; heat and stir.
Break tuna in chunks; add with remaining ingredients.
Pour into greased 2-quart casserole.
Sprinkle with additional Parmesan cheese and paprika.
Bake in moderate oven (375°) 20 to 25 minutes.
Top with ripe olives.