1 can creamy chicken mushroom soup
2 (7 oz.) cans tuna, drained
1/2 c. cornmeal
1 egg, slightly beaten
1/2 c. chopped onion
2 tbsp. butter
3/4 c. milk

Thoroughly mix 1/2 cup soup, tuna, egg, cornmeal, and onion. Shape into 6 patties. In skillet brown patties in butter; remove. Stir in remaining soup and milk into drippings; add patties. Heat; stir occasionally. Garnish with chopped parsley if desired. Makes 6 servings.