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

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