6 oz. egg noodles, cooked al dente and drained
2 (7 oz.) cans solid white tuna, drained and flaked
1 c. coarsely chopped celery
1/3 c. coarsely chopped green pepper
1/3 c. sliced water chestnuts
1 (10 1/2 oz.) can cream of celery soup
1/2 c. milk
1/3 c. chopped green onions
1/4 c. mayonnaise
1/2 tsp. thyme
1/4 tsp. salt
3/4 c. grated cheddar cheese
1/4 c. slivered almonds

Preheat oven to 400 degrees. In a 2 quart casserole, gently toss cooked noodles, tuna, celery, green pepper and water chestnuts. In a saucepan, combine celery soup and milk; heat, stirring until smooth. Add onion, mayonnaise, thyme, salt, and ONLY 1/2 cup cheese. Heat and stir until cheese melts. Add sauce to casserole, and mix gently and thoroughly. Sprinkle top with remaining cheese and almonds. Bake 20-30 minutes until bubbly and lightly browned. Serves 6.