Bea Martin Schuck
|2 cans family size tuna||2 envelopes unflavored gelatin|
|3/4 cup diced celery||8oz. Cream cheese|
|1 medium onion chopped||1 can tomato soup|
|1 Tbls Lemon juice||1 cup mayonnaise|
Heat soup (add no water), add gelatin to soup and stir until dissolved cool. Soften cream cheese and mix with mayonnaise in electric mixer.
Mix in (by hand) the cheese mixture and the rest of the ingredients to the soup mixture. Pour into greased mold and refrigerate over night.