1 1/2 tbsp. gelatin
1/2 c. cold water
1 (10 1/4 oz.) can tomato soup
1 (8 oz.) pkg. cream cheese
2 (6 1/2 oz.) cans tuna, drained & flaked
1 c. mayonnaise
1/4 c. chopped celery
1/4 c. chopped green onions, including tops
1/2 tsp. Worcestershire sauce
1/2 tsp. onion or garlic juice

Soften gelatin in cold water; set aside. Combine tomato soup and cream cheese in medium saucepan; heat over medium heat, stirring until well blended. Stir in softened gelatin until dissolved; cool. Add remaining ingredients to cooled cheese mixture; pour into a 1 1/2 quart mold. Chill several hours or until firm. Unmold and serve with crackers and snack breads, or serve on crisp salad greens as salad. Makes 1 1/2 quart mold.