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- 1/2 cup chopped onion
- 2 tablespoons butter
- 1/4 teaspoon oregano, crushed
- 1 can cream of mushroom soup
- 2 cups cooked elbow macaroni
- 1/2 cup chopped canned tomatoes
- 1 large can tuna, drained and flaked
- Saute onion in butter with oregano until tender.
- Blend in soup; add remaining ingredients.
- Heat, stirring occasionally.
- Serve with grated Parmesan cheese.