3 tbsp. butter
1/4 c. Martha White self-rising flour
1 (10 1/2 oz.) can condensed celery soup
3/4 c. milk
6 1/2 or 7 oz. can tuna
1 can lima beans, drained
1 tbsp. lemon juice

Heat oven to 425 degrees. Melt butter in saucepan. Blend in flour, then celery soup, and milk. Cook until thickened, stirring constantly. Fold in tuna, lima beans, and lemon juice. Pour into greased 8-inch square baking dish. Cook in oven for about 20 minutes.