• 6 T. chopped onion

• 2 T. olive oil

• 2 cans cream of mushroom soup

• 1 ½ cups water

• 1 cup grated parmesan cheese

• 2  7 oz cans tuna drained

• 2/3 cups sliced pitted ripe olives

• 2 T. chopped parsley

• 2 t. lemon juice

• Pinch of thyme, marjoram

• ½ # spaghetti

Sauté onion in oil until golden and tender. Add soup mixed with water and ¼ cup of cheese.  Break tuna into bite-sized pieces and add to sauce along with olives.  Mix gently and heat thoroughly.  Sprinkle with herbs and  lemon juice.  Cook spaghetti.  Drain well. Mix with the sauce and put into a greased 3 quart casserole.  Top with remaining cheese and heat until broiler until dish is hot, bubbling and golden brown.