Tuna Tetrazzini

2 tablespoons margarine

1/3 cup chopped celery 

1/3 cup chopped onion 

2 (10½-ounce) cans cream of mushroom soup

2 (6½-ounce) cans solid white tuna, packed in water, flaked (reserve liquid)

1 soup can liquid (tuna liquid plus enough water to fill can)

1¼ cups parmesan cheese grated

2/3 cup green olives sliced

2 tablespoons pimiento chopped

3 tablespoons fresh chopped parsley 

1 tablespoon lemon juice 

½ teaspoon thyme dried, crushed

½ teaspoon marjoram dried, crushed

½ teaspoon garlic powder (optional)

½ pound spaghetti cooked and drained

In a large skillet heat margarine; add celery and onion. Sauté for 5 minutes, stirring. Add soup and liquid; simmer 3 minutes. Add ¼ cup Parmesan cheese, tuna, olives, and pimiento. Combine and heat thoroughly. Season with parsley, lemon juice, thyme, marjoram, and optional garlic powder. Mix in spaghetti and pour mixture into a greased 3-quart baking dish. Top with remaining 1 cup Parmesan cheese.

Bake in a preheated 375* F oven for 30 minutes or until hot and bubbly. Brown under broiler.