4 cans (6 1/2 oz. each) water packed tuna drained and broken up and divided
1 c. chopped celery
1 med. onion, peeled and finely chopped
2 (10 3/4 oz.) cream of chicken soup undiluted and divided
1 can (8 oz.) sliced waterchestnuts, drained
1 can (4 oz.) sliced mushrooms, drained
1 can (14 oz.) Chop Suey vegetables, drained
1 c. sliced slivered almonds or cashews

Place 2 cans of tuna in the bottom of a lightly greased 3 quart round casserole dish. Add in layers, the celery, onions, noodles, 1 can of soup, remaining 2 cans of tuna water chestnuts and mushrooms and chop suey vegetables. Spread remaining 1 can of soup over top. Sprinkle nuts over soup. Bake uncovered in preheated 350 degree oven for 1 hour or until heated through and bubbly. Makes 8 to 10 servings.