1/2 c. onion
2/3 c. evaporated milk
1 can mushroom soup
1/3 c. grated Parmesan cheese
3 c. (6 oz.) cooked noodles (3/4 of 8 oz. bag)
2 sm. cans tuna
1/2 c. ripe chopped olives
2 tbsp. minced fresh parsley
2 tsp. lemon juice

Saute onion and pepper (if used) until tender. Mix soup, milk and cheese. Heat and stir. Drain tuna and break into chunks. Add to soup mixture and rest of ingredients. Butter 3 quart casserole. Garnish with paprika and parsley. Preheat oven to 375 degrees. Bake 30 minutes. Can be made ahead of time and frozen. Serves 6.