1 can cream of mushroom soup
1/4 c. water
2 c. chow mein noodles
1 sm. can tuna, well drained (or 1 c. cooked, diced chicken)
1 c. chopped celery
1/4 c. finely chopped onion
1/2 c. toasted cashews (pecans or almonds can be used)
1/4 tsp. salt
Dash pepper
1 (4 oz.) can sliced mushrooms, drained (opt.)

Blend soup with water. Mix tuna (or chicken) celery, onions, nuts, salt and pepper. Add 1 cup chow mein noodles; toss lightly. Place in ungreased 2 quart casserole. Sprinkle remaining 1 cup chow mein noodles on top. Bake at 375 degrees for about 20 minutes. (Recipe can be doubled, baking 15 to 20 minutes longer.)