Tuna ala Mushroom Soup

Class of 1973

• 1/2 cup sliced celery
• 2 Tbsp chopped onion
• 1 Tbsp butter
• 1 can cream of mushroom soup
• 1/3 cup milk
• 1 can (7-oz) tuna, drained and flaked
• 2 Tbsp chopped pimiento

In saucepan, cook celery and onion in butter till tender. Blend in soup, gradually stir in remaining ingredients. Heat, stirring occasionally. Garnish with chopped parsley, if desired.