| Ingredients: |
4 slices toast or toasted buns, buttered
1 can (7 oz.) tuna, drained and flaked
4 slices onion
2 hard-cooked eggs, sliced |
1 can (10-1/2 oz.) condensed cream of celery soup
1/3 cup milk
2 tablespoons chopped parsley
2 teaspoons lemon juice |
| Cooking
Instructions: |
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Place toast or buns on cookie sheet or in shallow baking pan; spread with tuna; top with onion and egg. Combine remaining ingredients; pour over open-faced sandwiches. Broil until hot. |
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