6 oz. noodles cooked and drained (use noodles made without egg)
2 (7 oz.) cans tuna (water packed)
1 c. chopped celery
1/2 c. chopped scallions with green tops
1/2 c. low fat mayonnaise
1/2 c. skim milk
3/4 c. low fat grated cheddar cheese
1 can cream of celery soup (low sodium)
1/2 tsp. thyme
1/4 tsp. salt

In a 2 quart casserole, combine noodles, thyme, and salt. In a saucepan, mix the soup and milk, heat, stirring constantly until smooth. Add all the remaining ingredients except two tablespoons of cheese. Heat and stir until cheese is melted. Add cheese sauce to casserole and mix. Sprinkle top with remaining cheddar cheese. Bake approximately 20 minutes until bubbly and lightly browned. Serves six. Approximately 300 calories per serving, 9 - 10 grams cholesterol.