Instructions: In a medium saucepan, bring to a simmer, one can of Cream of Mushroom soup.

Add 4-6 ounces of Velveeta. Melt cheese and stir together. Add one 7 oz. can of white tuna, packed in water, un-drained and broken up a bit. When warmed through, pour over a toasted and buttered English muffin on which has been placed 1 thick slice of ripe tomato.

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