20 manicotti shells
1 can 6-ounce or 7-ounce tuna, drained
1 cup soft bread crumbs (1 1/4 slices of bread)
1/4 cup finely chopped onion
1 beaten egg
2 tablespoons parsley
1 teaspoon lemon juice
2 cups condensed cream of celery
1/2 cup – 3/4 cup milk 
2 tablespoons parsley


Cook shells in saltwater for 15-20 minutes. Rinse in cold water. 

In a bowl combine tuna, crumbs, onion, egg, and the first 2 tablespoons of parsley and lemon juice. Fill each shell – arrange in a 9×13-inch baking pan. Heat soup {and milk} and pour over shells. 

Sprinkle with paprika, cover and bake at 350-degrees for 20 minutes. 

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