1/2 c. onion, chopped
1 c. cream of mushroom soup
1 (6 oz.) can evaporated milk
1/3 c. grated Parmesan cheese
1 (6 1/2 oz.) can tuna, drained
1 (3 oz.) can mushrooms, sliced
1/4 c. ripe olives, chopped
2 tbsp. snipped parsley
2 tsp. lemon juice
4 oz. noodles, cooked & drained

Cook onion in small amount of butter until tender but not brown. Add soup, milk, and cheese; heat and stir. Break tuna into chunks; add with remaining ingredients. Pour into 2-quart casserole dish. Sprinkle with remaining Parmesan and paprika. Bake at 350 degrees for 25 to 30 minutes. Serves 6.