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Ingredients
- 1 (1 3/8 oz.) envelope dry onion soup mix
- 1 (6 1/2 to 7 oz.) can tuna in vegetable oil, drained and diced
- 2 c. milk
- 1 lb. processed American cheese, shredded (4 c.)
- 3 Tbsp. chopped parsley
Method
- Mix dry soup and milk in medium saucepan; heat slowly.
- When just scalded, add a small portion of cheese and stir constantly until cheese is melted.
- Continue to add cheese gradually, stirring constantly, making sure each addition is melted before adding more cheese.
- Add tuna and parsley.
- Turn into fondue saucepan and partially cover flame so mixture is kept just warm. To serve, dip with crackers and chips.
- Yields 4 to 6 servings.
