1 can Campbell's cream of celery soup
1 c. to 1 can milk (depending on desired thickness)
3-4 slices Swiss Lorraine cheese
4-5 slices cooked bacon, broken into sm. pieces
Salt & pepper to taste
Dash of garlic salt
Dill weed
Parsley flakes, if desired
Toasted wheat bread
Tomato slices, optional

After putting the soup into a quart size pan, pour in the milk and tuna; then mix. Sprinkle in dillweed and other seasonings; mix thoroughly. Cook on medium heat until mixture slightly boils. Reduce heat to low for about 5 minutes.

Pour mixture over toasted bread and top with a slice of cheese. Put in microwave or oven to slightly melt cheese. Remove and garnish with bacon pieces. Add tomatoes for a really delicious taste. Green vegetables or frozen green vegetable mixtures compliments this dish quite nicely.