Cheese and Tuna Soup

Drain and flake the tuna. Cook broccoli as directed on package, reserving 1/3 cup of the cooking liquid. In a large saucepan, melt the butter over low heat. Add onion; cook until onion is tender. Blend in flour until smooth and bubbly. Stir in seasoned salt, salt, pepper, and nutmeg. Gradually add milk, stirring constantly. Stir in reserved cooking liquid. Cook, stirring constantly, until sauce is smooth and thickened. Stir in the flaked tuna, broccoli, and cheese. Heat until cheese is melted.
Makes about 6 cups of soup.

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