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CLAM AND NOODLE CASSEROLE 
1 (10 1/2 oz.) can cream of mushroom soup
1/4 c. snipped parsley
1/4 c. mayonnaise or salad dressing
1 tsp. lemon juice
1 tsp. grated onion
1/4 tsp. salt
Dash of pepper
2 (7 1/2 oz.) cans minced clams
6 oz. narrow noodles, cooked and drained
1 c. crushed potato chips

Combine soup, parsley, mayonnaise, lemon juice, onion, salt, and pepper. Drain clams, reserving 1/2 cup liquid. Gradually blend reserved liquid into soup. Stir in drained clams and cooked noodles. Turn into 1 1/2 quart casserole. Sprinkle crushed potato chips over top. Bake at 350 degrees for 35 to 40 minutes. Serves 4.
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