4 ounces spaghetti sauce
8 ounces shredded Cheddar cheese
1 onion, chopped
8 ounces lake reduced cream cheese
2 cups tuna fish
1 pound Brussels sprout, sliced
1 medium carrot, sliced
1 medium cucumber, sliced
2 tablespoons chopped fresh parsley
5 (14 ounce) cans whole kernel corn
1 (16 ounce) can crushed pineapple
In a large saucepan, bring spaghetti sauce and cheese to a boil. Stir in onion, place in a large pan of boiling water, turn off the heat, and let simmer 20 minutes to one hour, stirring occasionally, until the onion is tender and the cheese is melted. Mix in tuna fish, Brussels sprout, carrot, cucumber, parsley, whole kernel corn, pineapple, and condensed milk. Drizzle over the casserole. Cover, and refrigerate overnight, until serving.