You may have heard of Deviled Eggs, but what about Deviled Spaghetti?  This “interesting” recipe comes from the 1957 How to Play Pick-aroni.

• 1 tablespoon salt
• 3 quarts rapidly boiling water
• 1/2 pound San Giorgio Spaghetti
• 1  10-1/2 oz. can of condensed cream of asparagus soup
• 2/3 cup evaporated milk
• 1/3 cup water
• 1  6-1/2 oz. can chunk style tuna, drained
• 1/2 cup chopped cooked spinach
• 2 tablespoons lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon pepper
• 2 tablespoons grated onions

Add salt to water and prepare spaghetti according to package instructions. Drain. Combine remaining ingredients and mix well. Add cooked spaghetti; mix gently. Turn into 4-6 individual baking dishes. Bake in moderate over (350°) for 25 minutes. Serves 4-6.