2 (7 ounce) cans oil packed chunk tuna, drained and small amount reserved 1 can cream of mushroom soup 3 green onions, finely chopped 1 cup marinated artichokes, coarsely chopped Slivered toasted almonds 1 cup buttered bread crumbs 1 teaspoon lemon juice 1/2 teaspoon seasoned pepper
Grease small casserole for 6 scalloped shells with reserved tuna oil. Mix tuna lightly with soup, onions, artichokes and almonds. Pour into casserole. Top with crumbs tossed with lemon juice and seasoned pepper. Bake at 350 degrees till bubbly and crumb topping is browned. Bake in casserole for 40 minutes or bake in shells for 25 minutes.
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