6 tbsp. chopped onion
2 tbsp. salad oil
2 cans cream of mushroom soup
1 can water
1/4 c. grated Cheddar cheese
2 cans tuna
2/3 c. sliced ripe olives
2 tbsp. chopped parsley
2 tbsp. lemon juice
Generous pinch of thyme or marjoram
1/2 lb. cooked spaghetti

Saute onion in oil until brown. Add soup, water and 1/4 cup cheese. Flake tuna and add with olives. Mix without breaking tuna pieces. Add parsley, lemon juice and thyme. Mix spaghetti with sauce. Pour in greased 3 quart casserole. Top with more grated cheese. Heat under broiler until hot and bubbling.