3 cans cream of chicken soup (undiluted)
2 cans cream of mushroom soup (undiluted)
1 cup milk
1/2 cup water
1 pound vermicelli
1/4 cup warm water
2 teaspoons curry powder (adjust to personal preference)
1 6-ounce can whole mushrooms and liquid
1 tablespoon scraped onion
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon oregano
2 cans solid pack tuna (water pack)
Place first four ingredients in a saucepan, stir to blend. Simmer 10 minutes, stirring.
Cook spaghetti in 6 quarts boiling, salted water until barely tender.
Combine warm water and curry powder, add to hot soup with mushrooms, onion, thyme, basil, and oregano. Simmer 10 minutes, stirring. Add tuna and heat.
Place drained spaghetti in 3.5-quart casserole. Pour soup over mixture. Toss lightly with a fork.
Serves 16-20 folk.
From Joan Blevins, Tri-Delta