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Also known as the recipe my mother cut out of the newspaper eons ago.

2 cups of cooked noodles
1 7oz can of tuna
1 cup condensed cream of mushroom soup
worscheshire sauce to taste
1/4 cup of fresh parsley
breadcrumbs (cornflake crumbs preferred, but not required

Steps:

Preheat oven to 450*
Grease ovenproof dish, then put in bottom layer of noodles, then a layer of tuna, alternating the two until the dish is mostly full.  Season the top with the can of condensed soup and worscheshire sauce and the parsley.
Cover top with the breadcrumbs and pop into the oven.  Cook for 15 to 25 minutes, or until the top begins to brown.

Then, feast in a Campbellish fashion.

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