1 pkg. elbow macaroni
1 sm. onion, chopped fine
1 can mushroom soup
1 can celery soup
1 c. grated Longhorn cheese (or chunked)
1 can tuna, drained
2 tbsp. parsley flakes
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
1/2 c. milk (or until desired thickness)

Twenty minute recipe. Cook macaroni until tender; drain off water. Brown onion and butter. In saucepan, mix mushroom and celery soup, cheese, onion, seasonings and milk until mixed thoroughly, then add noodles and cook on low for about 5 minutes.