Tuna Pie

Pastry for 2 crust 9 inch pie
2 (7 oz) cans of tuna
1/2 c chopped onion
1 (3 oz) can sliced mushrooms, drained
1 (10 1/2 oz) can cream of mushroom soup
2 T grated Parmesan cheese
1 1/2 t lemon juice
1/2 t chopped parsley
1/8 t thyme

Line a 9 inch pie plate with pastry. Saute the onion in 1 tablespoon oil. Add the mushrooms and continue cooking until mushrooms are slightly browned. Add the mushroom soup and stir until smooth. Remove from heat and season with grated cheese, lemon juice, parsley, and thyme. Arrange the tuna in the pie shell. Pour sauce over all. Roll out the remaining pastry, cut steam slits and arrange on top of pie. Crimp edges. Bake in very hot oven, 450, for 10 minutes. Reduce heat to 350 and continue baking until crust is brown, about 35 minutes. Six servings.

I had to add it as it is in the cookbook, but yuck!